Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Chunky Banana Bran Muffins
DISH THANKS TO INA GARTEN
Level: Easy
Overall: 40 min
Preparation: 10 min
Prepare: 30 minutes
Yield: 10 to 12 muffins

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken).
4 tablespoons unsalted butter, at room temperature level.
1/4 cup light brown sugar, lightly packed.
2 extra-large eggs, at room temperature level.
6 tablespoons unsulphured molasses.
1 teaspoon grated orange enthusiasm.
1/2 teaspoon pure vanilla extract.
1 1/2 cups all-purpose flour.
3/4 teaspoon baking powder.
1/4 teaspoon baking soda.
1/2 teaspoon kosher salt.
1 cup raisins.
1 cup large-diced bananas.
1/2 cup chopped walnuts.

Directions.

Preheat the oven to 350 degrees F. Location paper liners into 1 (10 or 12-cup) muffin tin.

Integrate 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, up until light and fluffy. With the mixer on low, include the eggs, 1 at a time. Scrape the bowl and after that add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Include the bran/buttermilk mixture and integrate.

In a separate bowl, sort together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly include the flour mixture to the batter simply up until integrated. Do not 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 to the leading and bake for 25 to thirty minutes, up until a cake tester comes out tidy.

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Ina Garten's Chunky Banana Bran Muffins|Barefoot Contessa|Food Network.