Tropical Flavored All-Bran Muffins

These are delicious, moist bran muffins made with a variety of tropical flavors that remind me of my childhood in the Caribbean (Tamarind, dates, oranges, lemons). There is no added sugar other than that from the dates. The dates also help provide the moistness and additional fiber as well. They do require some preparation but are well worth the effort. They freeze well, and also defrost and reheat to their original state in the microwave.

Ingredients 

3/4 cups all-purpose flour

½ cup whole wheat flour

1 tablespoon baking powder

1 teaspoon baking soda

Juice and zest of 1 lemon

1/4 teaspoon salt

2 cups Kellogg's® All-Bran® Original cereal
1/2 cup walnuts, chopped (optional)

1 3/4 cups half and half

1 egg

1/4 cup vegetable oil

¼ cup yogurt

2 teaspoon orange extract

12 large Medjool dates finely chopped

1/2 tablespoon tamarind paste or concentrate (available from Asian stores or Amazon)

Directions

1.      Stir together flour, sugar, baking powder, baking soda, nuts (if using) and salt. Set aside.

2.      Finely chop the dates and mix in with the half and half. Let stand for 20 minutes so that the dates can soften.

3.      Zest and juice the lemon. Place this in a small bowl and mix in the tamarind concentrate and orange extract.

4.      Pour the date and half and half mixture over the all-bran cereal.  Let stand about 2 minutes or until cereal softens.

5.      In the meantime, beat the yogurt, egg and oil well until thick and creamy looking.  Add the lemon mixture and make sure it’s mixed in. Add this mixture to the all bran and half and half, then add all to the flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups (I use the foil lined, jumbo sized ones from Reynolds).

6.       Bake at 400° F about 20 minutes or until golden brown. A cake tester inserted should come out clean. Cool 10 minutes. Serve warm.