Toasted bran. Pureed dates. Whole wheat flour. Probably tastes like cardboard, right? Think again! This recipe has actually accomplished the often sought after yet rarely achieved combination of healthy and delicious.
My mom, Noni, adapted this recipe from a pastry served at La Brea Bakery, using pureed dates in place of raisins. But don’t let the healthy ingredients fool you, these muffins pack a ton of flavor and are incredibly moist thanks to the fruit puree. Best of all, you can toast the bran and re-hydrate the dates the night before you bake them, which makes these deliciously figure-friendly muffins the perfect breakfast on the go.
Yield: 1 dozen muffins Prep Time: Cook Time: Recipe adapted from Nancy Silverton's Pastries from the La Brea Bakery.
Noni's Bran Muffins
Yield: 1 dozen muffins
Recipe adapted from Nancy Silverton's Pastries from the La Brea Bakery.