Bran Muffins

I love a good bran muffin for breakfast (or even for dessert, for that matter!). Here are two great recipes:

Canadian Bran Muffins

These are my favorites, especially with chopped dates. Sometime I throw in a handful of chopped nuts, too. Be

Wheat Bran

sure and use whole bran, not bran cereal.

• 1 CUP FLOUR
• 2 TSP BAKING POWDER
• 1/2 TSP BAKING SODA
• 1/2 TSP SALT
• 1 CUP WHOLE BRAN
• 1/2 CUP MILK
  
• 1/3 CUP MOLASSES
• 1 EGG
• 1/4 CUP MELTED SHORTENING OR BUTTER
• 1/2 CUP RAISINS OR CHOPPED DATES (OPTIONAL)

____________________________________________

Preheat oven to 400 degrees.

Stir flour, baking powder, baking soda and salt together. Combine whole bran, milk and molasses and let stand until most of the moisture is absorbed. Add egg and shortening; beat well. Add the raisins or dates to the dry ingredients, then blend into bran mixture, stirring until just combined. Fill greased muffin cups 2/3 full. Bake in preheated oven for 15-20 minutes.

Makes 10-12 medium-size muffins.

Albert's Favorite Bran Muffins

This version uses brown sugar instead of molasses for a milder, sweeter muffin

• 1-1/2 CUPS WHOLE BRAN
• 1 CUP BUTTERMILK*
• 1 CUP FLOUR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1/2 TSP SALT
• 2/3 CUP BROWN SUGAR
  
• 1 EGG
• 1/3 CUP VEGETABLE OIL
• 1/2 TEASPOON VANILLA
  
• 1/2 CUP CHOPPED DATES
  
• 1/2 CUP CHOPPED PECANS
  

____________________________________________

Preheat oven to 375 degrees.

Combine buttermilk and bran in mixing bowl; let stand for 10 minutes. Whisk together sugar, oil, egg and vanilla, then stir into buttermilk-bran mixture. Sift flour, baking powder, baking soda and salt together. Add the dates and nuts to the dry ingredients, then blend into bran mixture, stirring until just combined. Fill greased muffin cups 2/3 full. Bake in preheated oven for 15-20 minutes.

Makes 12 muffins.

*If you don't have any buttermilk, mix one tablespoon of vinegar or lemon juice with enough milk to equal one cup; let stand 5 minutes.