Chunky Banana Bran Muffins

I grew up in a family of bran muffin lovers! My DAD used to make bran muffins that I thought were incredible! Now that I'm looking for the recipe, it seems to be lost..... I'll keep looking!! And for sure post it when I find it. Here is a great and flavorful recipe in the meanwhile.

Ina Garten
Makes 20 to 24 muffins

2 cups unprocessed wheat bran
2 cups buttermilk
1 stick butter, at room temperature
1/2 cup light brown sugar
4 eggs, at room temperature
3/4 cup unsulfured molasses
2 teaspoons grated orange zest
1 teaspoon mexican vanilla
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups raisins
2 cups large-diced banana (about 2 bananas)
1 cup chopped walnuts

Preheat oven to 350. Line muffins tins with paper liners.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add eggs, one at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran-buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the four mixture to the batter and mix just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or larger spoon, fill the muffin cups full and bake for 25 to 30 minutes, until a cake tester comes out clean. Cool in pans.


No comments:

Post a Comment