Sift the flour, bran, baking powder, bicarbonate of soda and salt together.
Add the dates and sugar and mix through.
Beat the yoghurt, cream, butter, syrup and eggs together.
Gradually add to the dry ingredients and lightly mix until moistened.
Do not over mix, batter can still be lumpy.
Spoon into the greased hollows of a muffin pan.
Bake for 20 - 25 minutes or until muffins spring back when lightly pressed with finger.
Allow to cool slightly before turning out onto a wire rack.
Serve warm or at room temperature with butter and cheese.