Banana Berry Muffins
Simple & Delicious
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In Pembina, North Dakota, Alyce Wyman bakes up these moist muffins with a sweet nut topping. “The original recipe called for bran cereal with raisins,” she says. “But 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.”
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min./batch
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 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:
In a bowl, combine bran flakes and buttermilk; set aside. In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add the bananas and vanilla; mix well (mixture will appear curdled).
Combine the flour, baking powder, salt and baking soda; stir into creamed mixture just until moistened. Stir in bran mixture. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full.
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. Yield: 1-1/2 dozen.