Sexy Bran Muffins


By Nandini Ahuja

It’s hard to imagine a sexy bran muffin. Can you picture your bran in a two-piece swimsuit, lounging on a Caribbean beach? Or in a slinky red dress at the bar? Or taking a body shot off a friendly stranger?

At this point, you may be picturing your gran, but remember, I said bran, and it’s entirely your fault that you’re thinking about gran.

Anyway, when my dad came home with a box of Hodgson Mill Bran Muffin Mix, I chided him, “Dad, you know I can’t eat food that isn’t outwardly sexy!” He shrugged his shoulders and went downstairs.


The box stared at me rudely and not at all attractively until last weekend I finally realized what it needed: a makeover.

Yes. This was going to be slightly worse than What Not To Wear and slightly better than Botched.


Sexy Bran Muffins

1 box Hodgson Mill Bran Muffin Mix (or any bran muffin mix)
1 egg
1 tablespoon vegetable oil
1/2 cup milk (I used 1%)
5 dates (I used deglet), chopped
1/2 teaspoon crushed cardamom
1/3 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon honey

Follow instructions on the back of muffin mix box, combining mix, egg, milk, and vegetable oil to form batter.

Add dates, cardamom, walnuts, cinnamon, and honey to batter. Mix.

Transfer into lined muffin pan. Bake for 15-20 minutes.


These muffins were definitely more my type after their nut and spice update. The cardamom gave them an irresistible smell, and combined with the dates, which I will add more of next time, made them the perfect snack to have with chai. This mix is definitely too bran-ny, but if you wind up with a box of high-fibered muffin mix in your kitchen, you’ll know what to do. Add fruit, nuts, chai or pie spices, blend Nutella or peanut butter into the batter, or serve with jam. Do not settle for a plain old bran muffin!


The only way to determine if you’ve done a good job with your muffins is to ask yourself if you’d Tinder swipe right or left on them. I’d swipe right … but only if I knew a tall, dark, and handsome banana bread wasn’t going to come along.

Post, Photos, and Recipe by Nandini Ahuja.