Date Bran Muffins 

yields 18 standard muffins


2 cups unbleached all-purpose flour

1/2 cup whole wheat pastry flour

1 cup raw wheat bran

1/4 cup wheat germ, lightly toasted in a skillet

6-ounces dried pitted dates, roughly chopped

2 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 cup plus 2 tablespoons packed light brown sugar

2 extra large eggs, at room temperature

1/2 cup neutral oil, like Canola or Safflower

1 1/2 cup buttermilk, at room temperature

1/2 cup orange juice concentrate, thawed and undiluted

1 1/2 teaspoons pure vanilla extract


Accompaniments

Honey butter (recipe follows)


Preheat the oven to 375º F.  Lightly grease or line with paper liners 16 standard muffin cups; set aside.


In the bowl of a food processor combine the flours, wheat bran, wheat germ, and dates.  Pulse until the dates are finely minced.  Add the baking soda, baking powder, cinnamon, and salt, and pulse to combine; transfer to a large mixing bowl and set aside.


In separate medium bowl whisk together the eggs, sugar, oil, buttermilk, orange concentrate, and vanilla.  Add the wet ingredients to the dry; stirring just until moistened.  (The batter should be airy.)


Divide the batter into the prepared muffin tins and bake for 18-20 minutes or until the tops are springy and dry.  Remove from the oven and let the muffins rest in the tin for 5 minutes.  Remove the muffins to a rack and let cool for another 10-15 minutes. Serve warm with honey butter.  Enjoy!


Honey Butter


1/2 cup (4-ounces) honey butter, softened

1 1/2 Tablespoons honey

1/8 teaspoon pure vanilla extract

Pinch of ground cinnamon

Pinch of kosher salt


In a medium bowl combine all the ingredients until smooth; set aside or refrigerate until ready to use.


Printed from thegalleygourmet.net