We know that breakfast is the most important meal of the day and these muffins will keep you going for couple hours. We liked them so much that in the same week I made two batches. They freeze well also. It is also a good snack to bring in lunch boxes.
Date Bran Muffins:
Turn your oven to 400F. In a big bowl mix and let stand five minutes:
500 ml Kellogg's All-Bran Cranberries & Clusters
250 ml Almond Breeze
45 ml Olivado Omega Plus Oil
30 ml Maple Syrup
15 ml Orange Zest
15 ml Orange Zest
20 ml Chia Seeds ChiaNutra
1 egg
In a medium bowl mix:
175 ml Unbleached Flour
125 ml Whole Grain Flour
150 ml dates (cut into small pieces)
10 ml Baking Powder
2 ml Ground Cinnamon
1 ml Baking Soda
1 ml Salt
After five minutes the ingredients in the first bowl should have soften.
Add flour mixture into wet ingredients and mix gently with a fork.
Divide into lightly greased 12 muffins-pan cups. Place the pan on the middle rack of the oven.
Bake at 400F for 15-18 minutes until golden and a wooden pick inserted in middle of muffin comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
