Twelve Texas Muffins
Muffin pans for giant muffins typically come in the six-muffin size, so you'll need two pans for this large recipe. You can replace the banana in the recipe with apple butter or puréed yam! The batter is nice and thick, making it easy to manage with a large portion scoop. You may need to find a cookwares store for a scoop this size; it's like a mechanical ice cream scoop, but larger. The photo at right shows the floury bits expected with this type of batter.
A dozen Texas muffins

Dry Ingredients:

2 cups all-purpose flour (unbleached)

2 cups whole wheat flour

1 cup wheat bran and/or germ

1 tbls baking powder

1 tbls baking soda

2 tsp salt

2 cups dates, chopped

cup raisins

Liquid Ingredients:

2 eggs

2/3 cup canola oil

1 cup granulated sugar

cup brown sugar (Demerara)


1 large banana, puréed

1 tsp cinnamon

1 tsp nutmeg

tsp ginger

1 cup buttermilk


1 tbls wheat germ


Preheat oven to 400° F.

Combine flours, baking powder, soda, and salt in a very large mixing bowl. Stir in dates and raisins, breaking up any lumps and coating the pieces with flour.

In a smaller bowl, whisk eggs then add oil and sugar. Combine well; mix in the spices and buttermilk.

Coat 2 non-stick 6-muffin pans lightly with flour. Lightly oil a 2 oz. Portion scoop.

Make a well in the dry ingredients and add liquid ingredients all at once. Stir sparingly until just combined; floury bits are expected.


Ladle the batter into the pans using the portion scoop. Sprinkle wheat germ lightly over each muffin, and bake for 25-30 minutes or until muffins spring back when pressed or a toothpick comes out clean.

Cool in pans until still warm; serve with butter or jam.


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