- 5 cups (1.25 L) all-purpose flour
- 5½ cups (1.375 L) 100% bran cereal
- 2 cups (500 ml) packed brown sugar
- 1 cup (250 ml) chopped dates or raisins
- 1 tbsp (15 ml) baking soda
- 1 tbsp (15 ml) cinnamon
- 4 cups (1 L) buttermilk or sour milk
- 1 cup (250 ml) vegetable oil
- 4 eggs
- Two 12-cup muffin tins, greased or paper-lined
- Preheat oven to 375°F (190°C)
- In a large bowl, combine flour, cereal, brown sugar, dates, baking soda and cinnamon.
- In another large bowl, mix together buttermilk, oil and eggs. Stir into dry ingredients and mix until moistened.
- Spoon batter into muffin cups, generously filling to the top. Bake in preheated oven for 25 to 30 minutes or until golden brown. Cool in pans for 5 minutes; remove muffins. Cool on a wire rack.
- To freeze: When completely cool, wrap individually in plastic wrap, then overwrap with foil; seal, label and date. Freeze for up to 8 months.
- To serve: Thaw in refrigerator overnight. Or pack frozen in a lunch bag to defrost by noon.
- From Dietitians of Canada: Great Food Fast