Sunday Morning Bran Muffins

There’s nothing quite like waking up and shuffling into your kitchen to the smell of fresh baked muffins. Whilst I often bake muffins, I especially like to have them ready and available as a breakfast option since you are getting (whole) grains and egg and milk in a delicious and if you wish, portable package.

Sunday mornings are especially nice for muffins, whether you are at leisure or hurrying off to work (in Israel). I’ve tried many many versions of bran muffins but have found the sort made with plain bran quite unpalatable, and since I’m not a big fan of raisins in baking (just the way it is) I don’t like making them with raisin bran. Good old bran flakes of any type, pretty much, work beautifully in this recipe, just give them about 5 minutes of soaking time to soften and you’re good to go.

Since DH and I like dried dates in our baked goods (but if you must, you can sub the raisins. If you aren’t a dried fruit kinda person, just skip it, no big. ) these are chopped up and added to the mix. A wonderful way to start off your day but great as a snack or a picker upper at any time.

Preheat the oven to 400 F.

Start with soaking your bran flakes (you must or they stay razor sharp and unpleasant. A short soak and done). So I take the bran flakes and crush ’em up a bit by squeezing them by hand or with the bottom of a cup. Don’t worry about it, you just need to do it a bit.

Then, pour the milk over the flakes and let soak, about 5 minutes.

As you see, they are swimming here, but in approximately 5 minutes…

See how they “drink” the milk? That’s what you want. Then add all the liquid ingredients to this bowl. Put in your egg, oil and the coffee powder (melted in a tablespoon of hot water). Mix together.

It forms a loose mush, that’s correct.

While this is soaking and stuff, cut the dates in half, pit and check that they are good. I used Madjhool dates which are quite large and meaty so I only used 7 dates. Then cut in small chunks like so:

Take a separate bowl, and put the flour, baking powder, brown sugar and spices, mix together and then toss the dates in the flour mixture till coated so they won’t sink to the bottom of your muffins.

See the date chunks? Now simply combine the bran mixture with the flour mixture just till combined. Don’t overmix or they toughen, really just till combined.

This is a thick mushy mixture. As it should be.

Spray oil heavily a muffin pan with 12 cups and evenly distribute the mixture between the muffin cups. Bake in the hot oven for 18-20 minutes and check with a toothpick to see that it comes out clean. Allow to cool almost completely or the center will not set properly and with have a slightly sticky consistency. Once nearly cool, it sets up and is lovely.

Sunday Morning Bran Muffins

2 cups bran cereal flakes
1 1/3 cups milk
1 large egg
1 heaping teaspoon granulated coffee dissolved in 1 tablespoon hot water
1/4 cup canola oil
1/2 cup chopped dates (if using Madjhool which are quite large about 7-8 dates. If small, 10-12 approximately) (or if you must use raisins, 🙂 1/3 cup)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1 1/4 cups flour
1 tablespoon baking powder

Directions:

Preheat the oven to 400 F. Heavily oil spray a 12 cup muffin tin. Set aside.

In a medium bowl, place the bran flakes and the milk and stir together and let sit at least five minutes. While this sits, prepare the dates. Slice the dates in half and pit and check them and then chop into chunks.

Now your bran flakes should have sucked up a good bit of the milk and add the coffee powder melted in hot water, egg and oil. Stir together.

In a separate bowl, mix the flour, nutmeg, cinnamon, salt, brown sugar and baking powder till combined. Toss in the chunked dates, breaking them up with your fingers in the flour mixture so they don’t clump together. At this point, if you prefer raisins, you may add them, if you aren’t a dried fruit fan, skip altogether.

Then add the flour mixture all at once to the bran mixture and just combine, don’t overmix or the muffins will be tough. The mixture is thick and mushy. That’s correct. Divide the mixture amongst the 12 muffin cups evenly.

Bake in hot oven for 18-20 minutes and check with a wooden toothpick which should come out clean. Let cool till barely warm so the muffins set up and enjoy!