1 stick unsalted butter, softened
1 1/2 c. chopped pitted dates
1/2 tsp. vanilla
1 egg
1 c. oat bran
3/4 c. cake flour
4 tsp. baking powder
1/4 tsp. salt
1 c. milk
3/4 c. chopped pecans
1/4 c. rolled oats (i.e.: Quaker Oats)

Preheat oven to 400 degrees. Line 12 large muffin tins. In medium bowl, beat the butter and dates until butter is light and dates are broken into pea size pieces. Beat in vanilla. Add egg and mix until blended, about 1 minute. Scrape down bowl. In another medium bowl, combine oatbran, flour, baking powder and salt; whisk to blend. Add half of flour mixture to butter and dates, mix until just blended. Mix half of milk. Add remaining flour and milk; fold in with rubber spatula until batter just comes together. It will be lumpy. Fold in pecans. Spoon the batter into prepared muffin cups, fill just below top. Sprinkle 1/2 teaspoon rolled oats over the top of each muffin. Bake for 30 minutes or until tops are golden brown and spring back when touched.