Ingredients

  • 1 cup boiling water
  • 2 cups dates chopped
  • 2 ½ teaspoons baking soda
  • ½ cup butter, unsalted softened
  • ½ cup sugar, caster
  • 2 eggs beaten
  • 2 cups buttermilk
  • 2 ½ cups plain flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup 40% Bran Flakes®
  • 2 cups All-Bran® Cereal
  • 1 cup pecans chopped

Directions

1. Combine boiling water, dates and soda. Let cool.
2. Cream butter and sugar. Add eggs then buttermilk. Sift flour, cinnamon and salt. Combine with butter mixture. Fold in bran and nuts. Put in a tightly covered bowl and refrigerate. Keeps well for 2 weeks.
3. Preheat oven to 400*F/200*C/GM 6. Butter muffin tin. Spoon into tin, filling about 2/3 full. Bake for 20 minutes or until tester comes out clean.

Notes
Notes:Original makes 48 muffins-24 servings.
Serving Ideas:Original serves 24.


Categories
Bisquits/Scones
Keywords
Bisquits/Scones
MacGourmet downloadRefrigerator Bran Muffins. To import, drag image to your MacGourmet recipe box.