Bran and Date Muffins

Name: Bran and Date Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 muffins
Ingredients: 1 ½ cups (175 g) wheat bran cereal (All-Bran-style); 1 cup (250 ml) milk; 2 tsp (10 ml) white vinegar; 1/2 tsp (2.5 ml) vanilla; 3/4 cup (115 g) unbleached all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp ground fennel seeds (optional); 1/4 tsp salt; 1 egg; 2 tbsp (30 ml) molasses; 3 tbsp sugar; 1/2 cup (85 g) dates, pitted and diced

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Preparation 20 MIN

Cooking 20 MIN
Makes 9 muffins
Freezes

Ingredients
Preparation

Ingredients

1 ½ cups (175 g) wheat bran cereal (All-Bran-style)
1 cup (250 ml) milk
2 tsp (10 ml) white vinegar
1/2 tsp (2.5 ml) vanilla
3/4 cup (115 g) unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground fennel seeds (optional)
1/4 tsp salt
1 egg
2 tbsp (30 ml) molasses
3 tbsp sugar
1/2 cup (85 g) dates, pitted and diced

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Line nine muffin cups with paper or silicone liners.
In a bowl, combine the cereal, milk, vinegar and vanilla. Set aside.
In another bowl, combine the flour, baking powder, baking soda, fennel seeds (if using) and salt.
In a third bowl, combine the egg, molasses and sugar with a whisk. Add the cereal mixture and dry ingredients. With a spatula, stir until the dry ingredients are just moistened. Stir in the dates, reserving a few pieces to top the muffins. Pour the mixture into the muffin cups. Garnish with the reserved dates.
Bake for 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.