My lovely cousin Becca so kindly passed this recipe along after I became obsessed while staying at her house for a few days. The magic of this recipe is that they are so good, packed full of healthy ingredients, AND it makes a ginormous batch that you can ration to use and freeze in batch portions to pull out and use later (after making a batch of 12 muffins I divide the remaining batter in half and freeze in gallon bags to pull out and thaw for later use; pro tip just cut one of the corners of the zip lock when thawed and squeeze directly into muffin cups).
::INGREDIENTS::
6 cups Bran Cereal
2 cups dates, chopped small
2 cups boiling water
1/2 cup (1 stick) salted butter, room temp
5 eggs
5 cups flour
1 tsp salt (& a pinch of flakey @alaskapureseasalt Vanilla Bean Sea Salt for topping!)
5 tsp baking soda
2 cups sugar
1 quart buttermilk
Optional but highly recommended: 1-2 cups berries, a little pinch of sugar for topping and a generous sprinkle of @alaskapureseasalt vanilla bean sea salt. I also like to use a seed blend to sprinkle on the top before baking.
::METHOD::
Pour water over bran and dates and let it sit while you prepare other ingredients.
Cream butter, sugar, and eggs
Add dry ingredients and mix.
Mix together your bran/date/water which should now be nice and soft.
Stir in about a third of the bran/date mix and then about a third of the buttermilk. Alternate adding like this until everything is mixed throughly.
If you’re adding berries, fold them in now. Top with whatever your preferred toppings are, if any, and bake at 400 for 15-18 minutes until a stick poked in the center comes out clean.
Guys, these are so good. Make ‘em this weekend and enjoy them over and over without the effort by pulling your extra batches in the freezer.
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