These muffins, which I made last night, are (were!) sweet, moist, fine-textured - bakery quality.
2 1/2 cups all-purpose or whole wheat pastry flour
2 teaspoons baking soda
1 to 1 1/2 teaspoons salt
2 cups wheat or oat bran
3/4 cup chopped dried figs or pitted dates
1 cup boiling water
1 stick (1/2 cup) butter or margarine
1 cup granulated sugar
1/2 cup honey
2 cups buttermilk
In a small bowl, stir together the flour, baking soda and salt; set aside.
In another bowl, combine the bran and chopped figs or dates. Stir in boiling water; set aside.
Using an electric beater; cream together the butter and sugar; beat in eggs one at a time. Alternately add flour mixture and buttermilk (3 additions each) beating well after each addition. Beat in soaked bran and fruit mixture.
Divide batter among prepared muffin cups. Bake in preheated oven for 20 minutes, or until done. Tip muffins in cups to cool, or turn out onto racks. Delicious warm or cold.
Makes 24 standard or 12 jumbo muffins.