24 servings dates as needed chopped (use more or less )
2 eggs beaten
24 servings optional: icing quick
1 cup brown sugar dark light (I used a mixture of and )
1 teaspoon salt
2.5 cups unbleached flour white
3 cups unprocessed wheat bran (Hodgson Mill)
1.5 teaspoons of vanilla extract
24 servings walnuts as needed toasted chopped (use more or less )
1 cup water boiling
Equipment
bowl
oven
blender
aluminum foil
muffin liners
Directions
Preheat the oven to 400 degrees F. and line as many muffin cups as needed with paper liners. The full batch makes about 2
Combine 1 cup of the bran and 1 cup of the boiling water.In a separate bowl blend sugar and butter (I used a handheld mixer for this and creamed the two). Beat in vanilla extract.In another bowl or on a sheet of foil, combine the flour, baking soda and salt.
Combine the moistened bran with beaten eggs, the remaining 2 cups of bran and buttermilk, then stir it all into the creamed sugar/butter mixture. With a large mixing spoon, stir in the flour mixture.
Place in the refrigerator for future use, or bake at once.To bake, divide evenly among muffins pans or stir the batter before baking and use however much you need. At this point, you can also stir in dates and walnuts.Fill the muffin pans almost to the top and bake for 15 minutes.
Let cool completely, then spoon icing over the top if desired.Store any leftover batter in an airtight container.
