Triple Calcium Bran Muffins

This calcium-rich batter can be made ahead, spooned into muffin cups and frozen, ready to pop into the oven at a moment's notice.

Preparation time 20 minutes
Baking Time 25 minutes
Cooking time 30 minutes or less
Makes 18 muffins
 
Ingredients:
2cups (500ml) natural bran
1-1/2cups (375ml) all-purpose flour
1/2cup (125 ml) soy flour or all-purpose flour
1-1/2tsp (7 ml) baking soda
1/2cup (5ml) granulated sugar
1tsp (5ml) salt
1tsp (5ml) cinnamon
2 eggs
385 ml can of 2% evaporated milk
3/4cup (175ml) molasses
2/3cup (150ml) vegetable oil
1/2cup (125ml) chopped dates
1/2cup (125ml) chopped dried figs or coarsely chopped apricots

1. In a large bowl, stir bran with all-purpose flour, soy flour, baking soda, sugar, salt and cinnamon. In another bowl, whisk together eggs, milk, molasses and oil. Place paper liners in 18 muffin cups or coat with cooking spray. (By using paper liners for freezer muffins, you can easily bake a few at a time.)

2. Make a well in flour mixture. Pour in egg mixture. Stir just until flour mixture is moistened. Stir in dates and figs. Spoon batter into muffin cups, filling each two-thirds full. Then either bake right away in centre of a preheated 375F (190C) oven until firm to the touch, from 25 to 30 minutes, or cover and freeze until ready to bake. Right from the freezer, bake frozen muffins in centre of preheated 375F (190C) oven for 30 to 35 minutes or until firm to the touch.