Walnut Date Bran Muffins

I fell in love with bran muffins during a trip to Canada when I was 15 years old.  I have tinkered with many recipes over the years to make the most perfectly moist and tasty bran muffin ever.  This is my most recent creation that combines ground flax, chewy dates and crunchy walnuts.  And I think it is the best yet!  Let me know what you think.




1/2 cup flour
3/4 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped majool dates (optional)
1/2 cup chopped raw walnuts (optional)
1 cup bran
1/2 cup ground flax
1 cup milk
1/2 cup buttermilk
3/4 cup molasses
1 egg, extra large
1/3 cup virgin coconut oil, melted
1 tsp vanilla extract

Preheat oven to 375 degrees

1. Combine your dry ingredients: mix flour, whole wheat pastry flour, baking powder, baking soda       and salt.
2.  Add dates and walnuts to flour and stir.
3.  In a separate bowl, mix the bran, ground fax, milk and buttermilk together.  Let sit for five minutes to moisten the bran and flax.
4.  Stir molasses, egg, coconut oil and vanilla into the bowl with the bran/milk mixture.
5.  Pour wet mixture into the dry and stir until combined.  Be careful not to over-mix.

Spray your muffin tin with cooking spray.  Fill each muffin tin with batter.  Bake for 12 minutes or until a toothpick comes out clean.  Serve with butter and a little sprinkle of kosher salt.  ENJOY!

 
  

Pistachio Lemon Poppy Seed Bundt Cake

Yes, the name is crazy long.  But it is so good and every word of it is necessary to describe the yummy-ness of this easy to make cake.  Everyone will think you spent hours making it!

1 box yellow cake mix

3 –3.4 ounce boxes Pistachio Pudding

1 cup water

½ cup oil

4 eggs

2 tsp. Vanilla extract

2 tsp. Poppy Seeds

1 Container Lemon Frosting

Preheat oven to 350 degrees F. 

Grease a bunt pan and set aside. 

Combine cake mix, pudding, water, oil, eggs and vanilla in a bowl.  Mix until well combined, about three minutes with an electric mixer.  Stir in poppy seeds with a spoon until evenly distributed.  Pour cake batter into bundt pan and bake for 45-55 minutes.  Remove from oven and IMMEDIATELY turn over onto a plate or cake holder/stand.  Let cool for 30 minutes.  Open container of lemon frosting and remove foil.  Put in the microwave in 10 second increments, stir and do again until it reaches a pourable consistency (took 3 times in my microwave) and pour evenly over the top of the cake.  Leave uncovered to finish cooling for another 30 minutes.  Serve or cover cake to keep it moist.