DATE-BRAN MUFFINS

1 1/2 sticks (3/4 cup) unsalted butter, room temperature (plus more for pan)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups wheat bran
1/4 cup plus 2 tablespoons packed light brown sugar
2 large eggs
1 1/2 cups sour cream
1/4 cup unsulfured molasses (do not use sulfured or blackstrap)
1 1/2 cups (8 ounces) pitted, chopped moist dates
1 teaspoon freshly grated orange zest

Preheat oven to 375 degrees. Generously butter standard 12-cup muffin pan. Set aside.

In medium bowl, whisk together flour, baking soda, salt and bran. Set aside.

In bowl of electric mixer fitted with paddle attachment, beat 1 1/2 sticks (3/4 cup) butter and brown sugar on medium-high speed for 2 to 3 minutes or until light and fluffy, scraping down sides of bowl as needed. Beat in eggs, 1 at a time. Add sour cream and molasses. Mix on low speed until just combined. Using rubber spatula, fold in flour mixture, dates and orange zest until just combined. Do not overmix. Divide batter evenly among prepared muffin cups.

Bake for 22 to 25 minutes (rotating pan halfway through) or until cake tester inserted in center of muffin comes out clean. Transfer pan to wire rack. Cool for 10 minutes. Turn muffins on sides in cups. Cool completely.

Makes 1 dozen
Source: Martha Stewart's Baking Handbook