Chunky Banana Bran Muffins
Serves 12
Recipe By: Ina Garten
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter -- at room temperature
1/4 cup light brown sugar -- lightly packed
2 extra-large eggs -- at room temperature
6 tablespoons unsulphured molasses
1 teaspoons grated orange zest
1/2 teaspoons pure vanilla extract
1 1/2 cup all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoons kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or
12-cup) muffin tin. Combine the bran and buttermilk and set aside. Cream
the butter and sugar in the bowl of an electric mixer fitted with the
paddle attachment for about 5 minutes, until light and fluffy. With the
mixer on low, add the eggs, 1 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 flour mixture to the batter just until
combined. Don't overmix it! Fold in the raisins, bananas and walnuts with
a rubber spatula. With an ice cream scoop or large spoon, fill the muffin
cups to the top and bake for 25 to 30 minutes, until a cake tester comes
out clean.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 10 to 12 muffins
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