Buttermilk Bran Muffins with Date Pieces

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Brown sugar

  ½ cup packed or 110g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Molasses

  ³⁄₁₆ cup or 67g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ½ cup or 368g

• Vanilla extract

  1 tsp or 4g

• Wheat bran

  Crude

  2 cup or 116g

• Wheat flour

  White, cake, enriched

  ⅝ cup unsifted, dipped or 82g

• Wheat flour

  White, cake, enriched

  ⅛ cup unsifted, dipped or 14g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Date

  Milk-Based Blenders - Blenders in the Grass

  6 oz or 170g

Directions

1. Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (Or see tip above for making a small loaf of bread in addition to 12 muffins.)
2. Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.
3. Sprinkle bran, flours, baking powder and baking soda over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.
4. Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.
5. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.