Years and years ago, a friend made me some marvelous muffins. And also gave me her recipe. It was one of those recipes that you can mix up, cook a batch for breakfast, store the leftover batter in the fridge, then bake a fresh batch the next morning.
In theory, it works great. For this bunch, I baked the entire batch and they were standing around waiting for MORE in about 15 minutes. Or less.
But, in our Empty Nest period, I find this works now. Oh wait. There are 11 grandkids now standing around. Waiting for food.
Anyway. This is probably my favorite muffin. Why? It’s jam-packed with all kinds of wonderful healthy goodness…wheat bran, wheat germ, oat bran, pecans, dates…and I sneak in flax seed (milled) sometimes. You can sub walnuts for pecans…you can sub in raisins or any dried fruit for dates.
And, as usual, these are FANTASTIC with a fresh cup of coffee!!!!
Date Nut Muffins
5 cups flour
2 cups wheat germ
2 cups All Bran cereal
2 cups 40% Bran Flakes (I’ve used Total in a pinch)
2 cups chopped dates (you can buy them already chopped…do it!)
2 cups chopped pecans
5 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1 cup oil
1 quart buttermilk
2 cups water
Pre-heat oven to 400. Spray muffin tins with cooking spray.
Mix all dry ingredients in a large bowl. Mix the wet ingredients in a medium bowl. Pour into the dry ingredients and mix well by hand.
Fill each muffin cup full. Bake 20 minutes. But…watch them carefully as 15 may be all they need. You can also bake these in the microwave using a Pyrex cup/bowl. You’ll have to experiment on the timing as it’s been a loooong time since I used this method and microwave ovens cooking strength has changed. Use baking spray to coat the dish.