recipes barefoot contessa

Chunky Banana Bran Muffins (Makes 12 Muffins)

Copyright 2007, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
¼ cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
½ teaspoon pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
½ cup chopped walnuts

Preheat the oven to 350 degrees. Place paper liners into muffin tins.

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, 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 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 full and bake for 25 to 30 minutes, until a cake tester comes out clean.