Chunky Banana Bran and Nuts Muffins

• 1 cup bran
• 1 cup buttermilk
• 1/4 cup butter, unsalted at room temperature
• 1/4 cup brown sugar light, lightly packed
• 3 large eggs at room temperature
• 5 1/2 tablespoons molasses
• 1 1/2 teaspoons orange zest freshly grated
• 1 teaspoon vanilla extract
• 1 1/2 cups flour, all-purpose or 1/2 cup whole wheat and 1 cup white flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins, seedless optional
• 1 cup bananas large diced
• 23 cup walnuts coarsely chopped

1. Preheat the oven to 350F (180C).
2. Coat a 12-cup muffin tin with cooking spray or grease with butter, or line with muffin papper.
3. Mix together the bran and buttermilk and set aside.
4. Cream the butter and sugar in the bowl with an electric mixer for 4 to 6 minutes, until light and fluffy.
5. With the mixer on low, beat in the eggs, 1 at a time.
6. Scrape the bowl if needed and then add the molasses, orange zest, and vanilla.
7. (The mixture will look curdled.)
8. Beat in the bran-buttermilk mixture until well combined.
9. In another large bowl, sift together the flour, baking powder, baking soda, and salt.
10. With the mixer on low speed, slowly add the flour mixture to the wet batter until just incorporated.
11. Do not over mix.
12. Gently fold in the raisins if using, bananas and walnuts with a rubber spatula.
13. Fill up the muffin cups completely and bake for about 28 minutes, or until a wooden stick inserted in the center comes out clean.
14. Cool in the tin on a wire rack for 1o minutes.
15. Remove the muffins from muffin tin to wire rack.
16. Serve warm or at room temperature.

bran, buttermilk, butter, brown sugar, eggs, molasses, orange zest freshly, vanilla, flour, baking powder, baking soda, salt, raisins, bananas, walnuts

Taken from recipeland.com/recipe/v/chunky-banana-bran-nuts-muffins-51832 (may not work)