Date-Nut Bran Muffins Recipe

5 3 3
Date-Nut Bran Muffins Recipe
Date-Nut Bran Muffins Recipe photo by Taste of Home
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Date-Nut Bran Muffins Recipe

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5 3 3
Publisher Photo
This excellent bran muffin recipe has been in Daria Burcar's family over 25 years. "They're incredibly moist and chock-full of healthy ingredients like raisins, dates and nuts," says the Rochester, Minnesota resident.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

Ingredients

  • 2 cups All-Bran
  • 1 cup crushed Shredded Wheat
  • 1 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 2-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 cup chopped dates
  • 1 cup raisins
  • 1 cup chopped walnuts

Directions

In a bowl, combine the cereals and boiling water; let stand for 5 minutes. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine eggs, buttermilk and oil. Stir the cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts.
Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2-1/2 dozen.
Originally published as Date-Nut Bran Muffins in Taste of Home June/July 2007, p47

Nutritional Facts

1 each: 206 calories, 7g fat (1g saturated fat), 15mg cholesterol, 177mg sodium, 35g carbohydrate (22g sugars, 3g fiber), 4g protein.

  • 2 cups All-Bran
  • 1 cup crushed Shredded Wheat
  • 1 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 2-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 cup chopped dates
  • 1 cup raisins
  • 1 cup chopped walnuts
  1. In a bowl, combine the cereals and boiling water; let stand for 5 minutes. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine eggs, buttermilk and oil. Stir the cereal and buttermilk mixtures into dry ingredients just until blended. Fold in the dates, raisins and walnuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2-1/2 dozen.
Originally published as Date-Nut Bran Muffins in Taste of Home June/July 2007, p47

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Reviews forDate-Nut Bran Muffins

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katherinemiller User ID: 2680934 207601
Reviewed Mar. 31, 2013

"OMG! These muffins are incredible. Definitely Not your Grandparents Bran Muffin!"

MY REVIEW
ronayne User ID: 2783099 160862
Reviewed Mar. 11, 2011

"DELICIOUS! Have made twice now and both times with great success. Thanks for the recipe!"

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releroux User ID: 1475643 135590
Reviewed Mar. 4, 2011

"Would make these again and again. Very moist and they freeze very well. I made one dozen muffins and one 4x12 loaf with this recipe. I doubled the amount of dates instead of using raisins. Would be great for brunches or family gatherings."

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