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Date Nut Bran Muffins | Can't Stay Out of the Kitchen | this fantastic #BranMuffin batter can stay refrigerated for up to 6 weeks! You can have fresh homemade #muffins without all the fuss and enjoy them weekly. These are great to make for company, #holidays or when you're cooking for a crowd. Every bite is heavenly. #AllBran #BranFlakes #dates #pecans #breakfast #DateNutBranMuffins #HolidayBreakfast #Thanksgiving #fall #Christmas #FallBaking #baking #recipe

Date Nut Bran Muffins

Teresa Ambra
This scrumptious low-sugar muffin recipe uses All Bran and Bran Flakes cereals along with dates and nuts. This recipe makes 5 1/2 dozen muffins, but the batter can be stored in the refrigerator for up to six weeks! It's a terrific recipe for potlucks, company or holiday breakfasts when you're cooking for a crowd.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Breads, Rolls and Muffins/Breakfast
Cuisine American
Servings 66
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 5 12-tin muffin pans
  • 60 muffin paper liners
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 5 tbsp. baking soda
  • 2 cups boiling water
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp. vanilla extract
  • 4 cups all bran cereal
  • 5 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 qt. buttermilk
  • 2 cups bran flakes
  • 16 oz. box chopped dates (two 8-ounce boxes)
  • 2 cups pecans chopped (measure after chopping)

Instructions
 

  • 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 in a large mixing bowl.
  • 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 for really large muffin tins, or bake in regular muffin pans for about 20-23 minutes.

Notes

NOTE: This recipe can be kept covered in the refrigerator for up to 6 weeks! Then just take out enough batter and bake in any amounts you want for a meal during that six-week period.
 
NOTE: You can add dried fruits and nuts to the batter and keep refrigerated for this length of time, but you CANNOT add any perishable fresh fruits or veggies (like zucchini or carrots) to this batter. It will spoil.
 
Recipe adapted from The Frugal Gourmet Cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 343mgPotassium: 137mgFiber: 2gSugar: 12gVitamin A: 224IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Keyword breakfast, dates, muffins, pecans
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