Whole-Grain Bran Muffins
Author: Cooking Light
Ingredients
  • 1¾ cups wheat bran (about 4¼ ounces)
  • 1 cup whole pitted dates (about 6 ounces) or figs
  • ¾ cup fresh orange juice
  • 1 cup fat-free buttermilk
  • ½ cup mashed ripe banana (about 1 medium)
  • 2 tablespoons butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
Instructions
  1. Preheat oven to 350°.
  2. Spread bran on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly browned, stirring once.
  3. Combine dates and juice in a medium saucepan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Place date mixture in a food processor or blender; process until smooth. Add buttermilk and next 4 ingredients (through vanilla); process until smooth.
  4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Add date mixture to bran mixture, stirring just until moist. Add eggs, stirring just until combined. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin cups. Bake at 350° for 28 minutes or until a wooden pick inserted in center of muffins comes out clean. Remove muffins from pan; cool on a wire rack.
Recipe by Raisin & Fig at https://www.raisinandfig.com/whole-grain-bran-muffins/