Dated bran muffins from Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining by Jane Brody and Ray Skibinski

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 07, 2021

    I hadn’t made these for decades and decided to revisit the recipe. Instead of Using All-Bran cereal, I used Bob’s Red Mill Wheat bran. With 1 cup of buttermilk, the batter was quite dry, so I added 1/4 cup. It was still dry, but workable. In the end, the muffins were very much like eating whole wheat toast, with a hint of nuttiness. I could barely taste the dates, probably because there are only 6 dates for 12 muffins. My warm, baked muffin was improved with a teaspoon of butter.

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