Banana Bran Muffins

This recipe serves: 24
Preparation time: 15 minutes
Cooking time: 25 minutes

2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups buttermilk
1 1/2 cups bran
1 cup mashed, ripe bananas

Preheat oven to 350°F. Coat two 12-cup muffin pans with non-stick spray.
Sift the flour, sugar, baking soda and salt together. (This can be done
the night before and kept covered on the counter.) Whisk together the
eggs, buttermilk and bran. Let stand for 10 minutes. Make a well in the
center of the dry ingredients and add the egg mixture all at once. Stir
with a wooden spoon until the dry ingredients are just moistened. Fold in
the mashed banana. (Be careful to keep the mixing to a minimum -- a light
stirring which will leave some lumps is fine. The dough should not be
mixed to the point of pouring, but should break in coarse globs.) Fill the
tins two-thirds full, being careful not to drip the batter on the edge of
the tins where it will burn and cause sticking. Bake in the prepared
muffin tins for about 25 minutes. The muffins are done when a knife
inserted in the center of a muffin comes out dry.

Nutrition Facts Serving Size: 1 muffin Calories 100 Total Fat 1 g
Saturated Fat 0 g Protein 3 g Total Carbohydrate 21 g Dietary Fiber 2 g
Sodium 125 mg Percent Calories from Fat 7% Percent Calories from Protein
12% Percent Calories from Carbohydrate 80%


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