Browned Butter Date Muffins

The browned butter makes the flavor of these muffins particularly rich and unique. This muffin batter can be stored unbaked in the fridge for up to a month. Baked muffins will last 3 days in an airtight container. Developed from St. John’s Jug Muffins in the Jan. 2003 edition of Gourmet.

1/2 cup muesli
1 cup grape nuts
1/2 cup dates, chopped
1 cup buttermilk (I used powdered buttermilk, reconstituted with milk, from Now Foods)

3/4 cup all purpose flour
1/2 cup whole wheat flour
1 1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp cardamom

1/4 cup browned butter*
1/2 cup brown sugar
1 egg
1 tsp vanilla extract

granola or streusel topping

Preheat oven to 350˚F, and grease 12 muffin papers placed in muffin pans.
Combine grape-nuts, muesli, dates, and buttermilk in medium bowl. Let sit for 15 minutes to an hour. Meanwhile, combine both flours, baking soda, salt, cinnamon, and cardamom in large mixing bowl. In a separate bowl, beat brown butter, sugar, and egg until smooth. Add vanilla. Add this mixture and cereal mixture to the flour mixture. Stir to combine, but do not beat the mixture excessively. Top with favorite granola, streusel, or chopped nuts. Bake for 16-18 minutes, or until tester comes out clean. Serve hot, with brown butter.

*To brown butter: Melt butter in light-colored saucepan over medium heat. Butter will pop and sizzle, then begin to bubble. The butter should begin to brown quickly, after foaming begins. Swirl the pan or stir to judge the color of the butter. When it becomes a dark golden brown, remove from heat. Use immediately, or store in refrigerator in a covered container.