Date and Apricot Bran Muffins

Name: Date and Apricot Bran Muffins
Yield: 12 muffins
Ingredients: 1 1/4 cups (310 mL) all-purpose flour; 1 cup (250 mL) wheat bran; 1/3 cup (80 mL) brown sugar; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) ground cinnamon; 1 egg; 1 ripe banana mashed; 1/3 cup (80 mL) molasses or honey; 1/3 cup (80 mL) butter melted; 3/4 cup (180 mL) Milk; 1/3 cup (80 mL) chopped dates; 1/3 cup (80 mL) chopped dried apricots

This recipe is taken from the 1988 Milk Calendar. This is the Date and Apricot Bran Muffins recipe.

Prep: 10 min
Cooking: 20 min - 25 min

Yields 12 muffins

Ingredients

1 1/4 cups (310 mL) all-purpose flour
1 cup (250 mL) wheat bran
1/3 cup (80 mL) brown sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1 egg
1 ripe banana mashed
1/3 cup (80 mL) molasses or honey
1/3 cup (80 mL) butter melted
3/4 cup (180 mL) Milk
1/3 cup (80 mL) chopped dates
1/3 cup (80 mL) chopped dried apricots

READY FOR REWARDS?

Preparation

Stir together flour, wheat bran, brown sugar, baking powder and ground cinnamon.

In a separate bowl, beat egg lightly. Stir in mashed banana, molasses (or honey), butter and milk. Sir flour mixture into milk mixture just until blended. Mix in dates and apricots.

Spoon batter into buttered 12 muffin pans. Bake in a preheated 400 °F (200 °C) oven for 20 to 25 minutes.