Triple-calcium freeze-ahead bran muffins


  • Prep Time20 mins
  • Total Time45 mins
  • Makes18 servings
Triple-calcium freeze-ahead bran muffins

© Royalty-Free/Masterfile

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.


  • 2 cups natural bran

  • 1 1/2 cups all-purpose flour

  • 1/2 cup soy flour or all-purpose flour

  • 1 1/2 tsp baking soda

  • 1/2 cup granulated sugar

  • 1 tsp salt

  • 1 tsp cinnamon

  • 2 eggs

  • 385-mL can 2% evaporated milk

  • 3/4 cup molasses

  • 2/3 cup vegetable oil, see tip below

  • 1/2 cup chopped dates

  • 1/2 cup chopped dried figs, or coarsely chopped apricots


  • 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.)

  • 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.

Nutrition (per serving)

Calories 243, Protein 6g, Carbohydrates 37g, Fat 10g, Fibre 4g, Sodium 261mg.

Chatelaine tip

We liked these muffins with the finely grated peel of 1 orange and got good results using skim evaporated milk in place of 2 percent evaporated milk and decreasing the oil to 1/3 cup (75 mL).