Banana-Bran Muffins

By Cookie67

Ingredients

• 2 Cups all-purpose flour
• 2 Cups wheat bran
• 2 tsp. baking soda
• 1 tsp. salt (1/2 tsp. if using salted butter)
• 1 tsp. PENZEYS CINNAMON, optional
• 1 Cup pecan pieces
• 1 Cup butter, softened, 2 sticks (Homegirl Café uses unsalted butter)
• 1 Cup firmly packed brown sugar
• 3 eggs
• 1 tsp. PURE VANILLA EXTRACT
• 1/2 Cup golden raisins
• 2 Cups mashed ripe bananas (about 4 medium)

Details

Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 375°. Grease 18 medium muffin tins or 24 regular cupcake tins or line with paper cups. In a medium bowl, combine the flour, wheat bran, baking soda, SALT, CINNAMON (if using) and pecans. In a separate bowl, cream together the butter and brown sugar until fluffy. Add the eggs and VANILLA and beat well. Stir in the raisins and mashed bananas. Add the dry ingredients and mix well. Spoon the batter into the muffin tins, filling each cup about 3/4 full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the tins for 5 minutes and then remove to cool completely.