Categories: Cupcakes, Muffins

Ingredients

• 3 eggs
• 2 1/2 cups buttermilk
• 1 cup orange juice
• 1/3 cup honey OR molasses
• 1/3 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 medium ripe banana, cut in thirds
• 1 Tbsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 tsp. ground cardamom
• 3 cups bran cereal
• 1/2 cup chopped dates
• 1 1/2 cups unbleached white flour
• 1 cup whole-wheat flour
• 1 Tbsp. baking soda
• 1/2 tsp. salt (optional)
• cinnamon sugar

Directions

1. Place a double layer of paper baking cups ion a microwaveable cupcake or muffin pan.

2. In a food processor or blender, combine the eggs, buttermilk, orange juice, honey or molasses, brown sugar, oil, banana, cinnamon, vanilla and cardamom. Combine until well mixed but banana is still a bit chunky.

3. Place the cereal in a large mixing bowl and stir in the egg mixture and dates until thoroughly combined. Let stand 15 minutes.

4. Sift the white and whole-wheat flours, baking soda and salt, if using. Over the bran mixture. Stir until just combined. Fill muffin cups 3/4 full with the batter.

5. sprinkle cinnamon sugar lightly over tops. Microwave on high for 3 to 4 minutes, or until a wooden pick inserted in the center comes out clean.

6. Rotate once during cooking. Tops may still appear moist, but spots will disappear upon standing.

7. Remove muffins from the cups to a wire rack immediately. If any moisture has formed in the muffin cups wipe with a paper towel. Repeat procedure for ad many muffins as desired.

8. Cover and refrigerate remaining batter for up to 1 month.

9. makes about 30 muffins.

Email to a friend | Print this recipe | Back