For the glaze:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
5 tablespoons honey

For the muffins:
3 cups pitted dates, puréed in food processor
1/2 cup honey
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup miller's bran
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Make the glaze:  In a bowl with an electric mixer cream the butter with the granulated sugar and the brown sugar until the mixture is light and fluffy,
beat in the honey and 3 tablespoons boiling water, and with a brush coat
the bottom and sides of twelve 1/3-cup muffin tins generously with some
of the glaze.
Make the muffins:  In a large bowl with an electric mixer beat together the date purée, honey, and oil, until the mixture is smooth.  Beat in the eggs, 1
at a time, beating well after each addition, and beat in the buttermilk and the bran.  Into a bowl sift together the flour, baking soda, and salt and beat the mixture into the buttermilk mixture until it i just combined.  Fill the muffin tins three-fourths full with the batter and bake the muffins in the middle of a preheated 375-degree F. oven for 20 to 25 minutes, or until they are springy
to the touch.  Let the muffins cool in the tins for 2 minutes, invert them
onto a rack, and let them cool completely.  Continue making muffins with
the remaining glaze and batter in the same manner.  Makes 40 muffins.
 

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