banana bran muffins
Human beings can be grouped into two categories: those who snooze, and those who don’t. For as far back as I can remember, I have always set my alarm ten minutes before the time I actually should get up. After the first alarm sounds, I snuggle up under the covers and drift peacefully back to dreamland for another nine minutes. When the next alarm sounds, there is a subsequent push of the snooze button allowing for an extra few minutes to gradually come around to the idea of planting my bare feet on the cold wood floor. By the time the next alarm sounds, I’m forced to get out from under the soft protection of our duvet by the tangible fear of being late for work. For some people, this method is purely insane. Let’s take my husband for example. When we first got married, he would set his alarm for a certain time each morning and when that thing went off, he rose up out of bed like Frankenstein from the dead, swung his legs over the side, planted his feet on the ground and never looked back. No lingering thoughts of fluffy pillows and sweet dreams, this man was moving on to greet the day. For sometime, it drove him absolutely insane that I would let my alarm go off, snooze, let it go off again, and snooze one last (sweet) time. He could not understand how this was an effective way to start the day. However, as time went on, he started turning off his alarm, only to just roll over. Now, after three years of marriage, he hits snooze, hits it again, and on some days, one more time.
To me, mornings should start off slow and relaxed. I prefer to linger there in the wee hours and enjoy the gray morning light for just a few minutes before I start to consider what the day might throw at me. I always eat breakfast, sometimes something as simple as a bowl of cereal, but never do I pass it up. Since I like to spend most of my morning in bed, I do tend to rely on quick breakfast foods to keep me satisfied for the better part of the morning. These hearty muffins surely fit the bill. They are moist, slightly sweet and wholesome enough to carry you for a few hours. They would be incredible with a bit of greek yogurt and some honey to give you an extra punch of protein.
[This post is part of a Cook the Book project with 5 other incredible bloggers. Take a stroll on over to see Aimee, Samantha, Natasha, Emily and Claudie to see what quick breads they’ve baked up this week. I’ve heard there might be custard filled cornbread, might not want to miss that one!]
banana bran muffins
adapted from Marion Cunningham’s The Breakfast Book
makes two dozen
- 12 tablespoons (1 1/2 sticks) butter, room temperature
- 2/3 cup sugar
- 4 medium bananas
- 3 eggs
- 2 cups cake flour
- 1 1/2 cups bran
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- cinnamon + sugar
- Pre-heat the oven to 375F. Grease the muffin tins.
- Put the butter in a mixing bowl with the sugar and beat well. Break apart the bananas and throw them in the mixing bowl with the mixer going to blend in. Add the eggs and beat until the batter is light and smooth.
- In a medium bowl, combine the flour, bran, salt and baking soda, (Marion instructs to sift this mixture, but I found that to be impossible with the bran) then add it to the wet ingredients and mix until there are no dry lumps.
- Spoon the batter into the muffin tins and fill about 3/4 full. Sprinkle the tops with cinnamon and sugar. Bake 13-16 minutes or until a toothpick comes out clean. Let cool in the pans for two minutes then transfer to a wire rack to cool completely. Can be enjoyed at any reasonable temperature.