Banana Bran Muffins With Strawberry Butter Recipes

BANANA STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

BANANA BRAN MUFFINS WITH STRAWBERRY BUTTER

Steps:

• Preheat oven to 375F (190C). In a large bowl, combine flour, baking powder and baking soda.
• Cut in butter with pastry blender or two knives until mixture is crumbly.
• Stir in bran and nuts.
• In a medium bowl, lightly beat egg; stir in banana, yogurt, brown sugar and molasses.
• Add to dry ingredients, all at once, stirring just until moistened.
• Divide batter evenly among 12 medium greased muffin cups.
• Bake 20 minutes or until toothpick inserted in centre comes out clean.
• Cool 10 minutes in cups on wire racks.
• Remove from cups and let cool completely.
• Serve with Strawberry Butter.
• Straw berry Butter: Cream together 1/2 cup (125 mL) softened butter and 1/2 cup (125 mL) strawberry jam. Makes about 1 cup (250 mL).
• TIP: Add a topping treat to your muffins before you bake them. Over batter in muffin cups, sprinkle quick-cooking rolled oats, cinnamon and sugar, sesame seeds or chopped nuts.

CHUNKY BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine 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, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't 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 top and bake for 25 to 30 minutes, until a cake tester comes out clean.

BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

BANANA BRAN MUFFINS

Steps:

• Heat oven to 350F degrees.
• Line muffin cups with paper liners.
• Beat butter and sugar.
• Beat in eggs, bananas and orange.
• Mix flour,cereal,soda, and salt.
• Stir flour mix, raisins,and nuts into creamed mixture.
• Mix just enough to blend.
• Fill muffin cups 3/4 full.
• Bake 25 minutes, or until a toothpick comes out clean.

BANANA BERRY MUFFINS

Steps:

• In a large bowl, combine bran flakes and buttermilk; set aside. , In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla (mixture will appear curdled). , Combine the flour, baking powder, salt and baking soda; gradually 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 inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 minutes or until heated through.