Bran Muffins

makes 12

Some may think that bran muffins = boring. But the reality couldn’t be further from the truth.

Super moist from the almond meal, the oat bran provide interesting texture without the mouth drying sensation you’d get from wheat bean cereals.

250g (9oz) pitted dates, chopped
150g (5oz) butter
125g (4.5oz)oat bran
125g (4.5oz)almond meal
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs

1. Preheat your oven to 180C (350F). Line a 12 hole muffin tray with papers.

2. Place dates in a bowl and cover with 2/3 cup boiling water.

3. Melt butter in a large saucepan. Stir in the oat bran, almond meal, baking powder, cinnamon and eggs.

4. Add the dates and water and mix until just combined.

5. Divide mixture between the prepared muffin holes.

6. Bake for 25-30 minutes or until golden brown and firm to the touch.

Prepare Ahead?

Absolutely. Will keep in an airtight container for a few days. ALthough also lovely fresh out of the oven.

Leftover Potential

Will keep in an airtight container for a few days or possibly a week. Although to be honest they haven’t ever hung around here for long enough.

Variations

vegan – replace the butter with vegetable oil (no need to melt) and replace the eggs with 2 mashed ripe bananas.

dairy-free – replace the butter with vegetable oil.

egg-free – replace the eggs with 2 ripe mashed bananas.

nut-free – replace the almond meal with regular all purpose flour. Be careful not to overmix.

different fruit – pretty much any dried fruit will work here. Raisins, dried apricots or sultanas or a mixture would be all lovely.

Problem Solving Guide

too dry – sounds like over baked muffins. Serve with butter or cream or natural yoghurt and next time get them out of the oven earlier.

not sweet enough – we’re relying on the dates to give our sweet flavour so these muffins aren’t meant to be really sweet. Sprinkle with a little icing (powdered) sugar or serve with honey if you need a sweeter muffin. Next time stir in 1/4cup sugar with the eggs.