Sunny morning muffins

Solstice has my favorite coffee on The Ave, along with awesome blueberry bran muffins. While this Classic Bran Muffin recipe don't quite compare, they're light, with good texture and a nice amount of sweetness to accompany your coffee or tea. And these are available free in my kitchen, no jaded barista needed. My tea of choice this morning: Fortnum & Mason's Piccadilly Blend.

I used chopped dates instead of raisins. You could probably throw in nuts or any other dried fruit. Adding cinnamon or ginger could be great, too, but don't underestimate the fabulousness of basic bran -- there's a reason seniors of America are crazy for it. :)

Sunny morning muffins

Ingredients:

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped dates

Preheat oven to 375. Butter or line muffin tin. Mix wheat bran with buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into bran mixture, until just blended, then fold in dates.

Spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, till just beginning to brown around top edges. Enjoy!