Another one of my redheaded bird friends showed up again yesterday! I think I'm going to have to make some red head finch cookies or something to honor him and his dedication to my blogging....for now though, I bring you Blueberry Banana Bran Muffins.Now, I know most people cringe when they think of Bran! It just sounds like cardboard. Well, maybe it's because I've been off refined sugar for 15 days now, or maybe I'm just weird but these are pretty darn tasty. They are effortlessly moist and they have great flavor. Delicious. For this recipe in particular I just went off the recipe on the back of the box and then substituted here and there.
Thus, this is an adaptation of Hodgson Mill's Bran Muffin recipe
Nutrishus Blueberry Banana Bran Muffins
(c) Patricia Doheny 2011
1 cup honey
2 cups milk (I used organic 2 %)
1 stick (1/2 cup) butter, softened
2 tsp salt
3 cups unprocessed bran flour
2 1/2 cups whole wheat flour
2 eggs, beaten
2 tsp baking soda
1 cup boiling water
1 tsp vanilla extract
1 cup blueberries
1 1/2 bananas, chopped
Pour 1 cup boiling water over 1 cup of bran and allow the bran to soak up all the water. In a separate bowl, measure and combine the flour, salt, baking soda, and remaining bran. In another bowl, blend honey and butter together. Add honey and butter mixture to moistened bran. Add 2 beaten eggs and vanilla to that. Finally, combine with flour, extra two cups of bran, salt, baking soda and milk. Stir just until combined and then stir in blueberries and bananas.
Using an ice cream scoop drop mixture into greased (with butter) cupcake tins. Bake at 400 degrees F for 15 minutes. Keep remaining bran muffins in airtight container for 2-4 weeks to enjoy later! Makes 24 muffins.
Crispy on the outside, moist and flavorful on this inside. Tons of fiber, niacin, iron, antioxidants, goodness!