Date Nut Bran Muffins are so delicious. From the first time I ever tasted one of these tasty treats I’ve enjoyed these delicious, hearty and filling muffins. These muffins are healthier than most as they are filled with lots of fiber due to the bran flakes and all bran. Then I add nuts and dates which takes them from above average to really excellent. This scrumptious muffin recipe makes 5 1/2 dozen muffins! You heard me right! Five-and-a-half dozen.
So, in actuality, there’s only about 1/3 cup of sugar for each dozen muffins. That’s around one-half tablespoon of sugar per muffin for those who are diabetic or who have hypoglycemia. Date Nut Bran Muffins are excellent to make for large potlucks, family gatherings or to share with others.
The wonderful thing about Date Nut Bran Muffins is you can store the batter in a bowl in your refrigerator for a full six weeks and then just bake up muffins as you desire. If you wanted to vary the tastes, you could make up the basic recipe and then each time you take out some of the batter to make muffins you could add things like mashed bananas, diced apples, peaches or pears, dried fruits like craisins, raisins, figs and things like that with any kind of nuts or seeds you wanted to include. I love the versatility of this recipe.
The first time I sampled Date Nut Bran Muffins was when my mother-in-law served them for breakfast one time when we were visiting John’s parents when our kids were little. Stephanie made these in super large muffin tins so I was really full with just one. The original recipe does not include dates or nuts, that’s my addition.
Stephanie found the recipe in her copy of The Frugal Gourmet cookbook by Jeff Smith. When our boys were in their elementary school years I would make up a big batch of this recipe frequently and would pull out batter every 3-5 days and have hot muffins for breakfast. On one of those occasions I decided to add dates and nuts to the recipe. I liked the additions so much I’ve made this recipe with dates and nuts ever since.
If you’re looking for a versatile recipe like Date Nut Bran Muffins which will keep in the refrigerator for up to 6 weeks (not with perishable additives like bananas or other fresh fruits–but with dried fruits and nuts), then give Date Nut Bran Muffins a try.
They’re great to make up for bake sales or holiday breakfasts, but they are so easy and last so long in the refrigerator it’s great to make them frequently just for your own family, too. For those who have to completely eliminate sugar from their diet, I’m sure this recipe would work well with honey, agave nectar, and perhaps a portion being molasses as well.
Date Nut Bran Muffins are a hearty breakfast muffin that will really satisfy your appetite.
The nice thing about this recipe is you can store it in the fridge for up to 6 weeks!
Date Nut Bran Muffins are healthier than many muffins with the addition of bran cereal and flakes, dates and nuts. Each muffin uses about half a tablespoon of sugar for those of you who are sugar-conscious.
Our family has enjoyed these tasty muffins for years.
Here’s what I did.
These are the ingredients needed.
Stir baking soda into hot, boiling water! Set aside. This reminds me of my eleventh grade chemistry class!
In a very large mixing bowl place softened butter, eggs, sugar and vanilla. Your standard mixing bowl will not be enough for this recipe. I had to switch to my really large Tupperware bowls.
Cream ingredients until well combined.
Add flour, bran flakes and All Bran cereal.
I didn’t have a large enough bowl so I had to transfer to a larger one. Add buttermilk.
Add soda water and stir all the ingredients to combine well.
Here’s the Date Nut Bran Muffin batter. Bake as many as you desire and store the rest in the refrigerator for up to six weeks.
Spray muffin tins with muffin spray. Add paper cupcake liners and spray liners with cooking spray (so muffins don’t stick to paper liner). Spoon batter into prepared paper liners.
Bake regular sized muffin tins at 375 for about 20-23 minutes (larger muffin tins take about 30 minutes). Test with a toothpick. If toothpick comes out clean, muffin is done.
Don’t Date Nut Bran Muffins look terrific?
These muffins are pretty hearty and filling. Serve with fruit, oatmeal or as a part of a large country breakfast.
Date Nut Bran Muffins are filled with nice texture from all the cereal flakes and bran, dates and nuts.
Here’s the recipe.
DATE NUT BRAN MUFFINS
(Recipe adapted from The Frugal Gourmet Cookbook)
- 5 tbsp. baking soda
- 2 cups boiling water
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 tbsp. vanilla
- 4 cups All-Bran cereal
- 5 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 qt. buttermilk
- 2 cups Bran Flakes
- 2 8-oz. boxes chopped dates
- 2 cups chopped pecans
- Dissolve the baking soda in 2 cups boiling water (microwave).
- Set aside to cool.
- With your electric mixer cream the butter, sugar, eggs and vanilla.
- By hand stir in flour, cereals, dates, pecans and buttermilk.
- Finally, stir in the soda water.
- Keep the batter covered in the refrigerator for up to 6 weeks.
- Spray muffin tins with cooking spray.
- Insert paper liners and spray liners with cooking spray.
- Spoon muffin batter into prepared muffin liners.
- Bake in muffin pans in a 375° for 30 minutes. (These were really [u]large[/u] muffin pans), or bake in [u]regular[/u] muffin pans for about 20-23 minutes.
Date Nut Bran Muffins are economical, too. I like the convenience of being able to bake only as many muffins as I desire to bake for up to six weeks because the batter will keep in the refrigerator!
Here’s a close up of Date Nut Bran Muffins. They are scrumptious, indeed!
If you need a large batch of muffins for holiday breakfasts, special occasion breakfasts, bake sales, or potlucks then give Date Nut Bran Muffins a try.