First cover dates and raisins with very hot water and let stand for 5 to 10 minutes. Drain well and pat dry with paper towels.
In a medium bowl, blend flour, baking powder, baking soda, cinnamon and salt with a whisk.
In a mixer bowl, whisk together oil, brown sugar, honey, molasses, maple syrup and extracts. Then whisk in beaten eggs. Stir in buttermilk, wheat germ and bran. Allow batter to rest 10 minutes.
Stir dry ingredients mixture into wet mixture and whisk to partially blend. Using a rubber spatula, stir in dates and raisins. Blend batter well, scraping sides and bottom of bowl. Cover batter with plastic wrap and refrigerate overnight or at least 1 hour before baking.
When you are ready to bake, preheat oven to 400°F. Arrange oven rack to middle position. Line two 12-cup muffin pans with paper liners and place on a parchment paper lined baking sheet.
Using a large scoop, scoop a generous amount of batter into prepared muffin pans. Fill any empty muffin cups halfway with water. Sprinkle top of unbaked muffins with a dusting of wheat germ. Bake 20 minutes, then reduce oven temperature to 375°F and bake until done, about another 10 to 12 minutes. Cool 5 minutes in pan, remove to cooling racks.
