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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. âThe original recipe called for bran cereal with raisins,â she says. âBut I was out of that cereal one day, so I used plain bran flakes and added blueberries instead of raisins. Now I always make it this way.â Ingredients:
4 cups bran flakes |
1/2 cup buttermilk |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1-1/2 cups mashed ripe bananas (about 3 medium) |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup fresh or frozen blueberries |
1/3 cup finely chopped pecans |
1/3 cup packed brown sugar |
3/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine bran flakes and buttermilk; set aside.
2. In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled).
3. Combine the flour, baking powder, salt and baking soda; gradually stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
4. Combine the pecans, brown sugar and cinnamon; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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