Big Bran Muffins with Raisins and Dates

Muffins were the very first thing I learned to cook on my own. It was such a satisfying experience to create these little cakes, and so much fun to play around with different ingredients to make the muffins unique. If you want, double the batch and freeze the muffins for a wonderful, nutritious snack! For those of you watching fat content, substitute one cup of applesauce for the vegetable oil.

Makes about 20 muffins.

Ingredients

• 2 and a half cups unbleached all-purpose flour plus 2 tablespoons
• 4 and a half teaspoons baking soda
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• one eighth of a teaspoon table salt
• three quarters of a cup vegetable oil
• 2 teaspoons honey
• one quarter of a cup molasses
• 1 cup light brown sugar plus 2 tablespoons, packed firm
• 1 teaspoon vanilla extract
• three quarters of a teaspoon maple extract
• 3 large eggs , lightly beaten
• 2 cups buttermilk
• 1 cup toasted wheat germ
• 1 cup wheat bran
• half a cup whole dates, plumped with scalding water, drained, and coarsely chopped
• 1 cup dark raisins, plumped with scalding water and drained

Method

1. Whisk first five ingredients together in a bowl; set aside.

2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes.

3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Do not overstir the batter however! Fold in raisins and dates.

4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup mUffin pans, use liners if necessary. Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim. Fill empty muffin cups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. (If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done.) Let muffins cool in pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.