Wheat Bran Muffins
Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple.Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins.Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere.
Chocolate-Hazelnut and Cherry Topping:
To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries.
To Make Ahead:
Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4.