The wonderful aroma of these muffins baking on a Sunday morning is guaranteed to get everyone in the family out of bed!
This recipe comes from a 1993 Williams-Sonoma Kitchen Library cookbook called Muffins & Quick Breads.
All of the recipes in the cookbook are great, but this one is especially good. If there are any leftovers, these muffins stay moist for a few days.
The only thing to remember is to take out your butter the night before so it is at room temperature and soft.
This recipe is also a great way to use bananas that are getting too soft.
1 cup flour
1 cup wheat bran
1 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts or pecans
1 cup mashed ripe banana (about 2 bananas)
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
Preheat oven to 375 degrees. Butter standard size muffin tins or use paper liners.
In a medium bowl stir together the flour, bran, baking soda, salt and nuts. Set aside.
In another bowl, beat together the banana and butter until mixed (don't worry if the mixture looks lumpy and curdled) then add the brown sugar and egg and beat until completely mixed. Add the dry ingredients and stir gently until just blended. Don't overmix.
Spoon the batter into the prepared muffin tins, filling about 3/4 of the way full.
Bake for about 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for about 5 minutes in the pan, then remove and serve.
Makes about 12.