Banana Raisin Bran Muffins
- FOR THE MUFFINS:
- 2 cups Flour
- 1 teaspoon Nutmeg
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 2 cups Bran
- 1 cup Raisins
- 3 whole Ripe Bananas, Mashed
- 1-1/2 cup Milk
- 1 teaspoon Baking Soda
- 3 Tablespoons Butter
- 1/4 cups Maple Syrup
- 2 whole Eggs, Beaten
- FOR THE FROSTING:
- 4 ounces, weight Cream Cheese
- 4 Tablespoons Butter
- 1-1/2 cup Powdered Sugar
- 2 Tablespoons Maple Syrup
- FOR THE GRANOLA TOPPING:
- 3/4 cups Bran
- 2 Tablespoons Maple Syrup
- Preheat oven to 350 F. Line 2 standard muffin tins with 18 paper liners (recipe makes roughly 18 muffins). Set aside.
- Place the flour, nutmeg, baking powder, salt, bran, raisins and banana in a large bowl and mix to combine. In a separate bowl, mix the milk and baking soda together, stirring until the baking soda has dissolved. Add the milk mixture into the dry ingredients and blend well.
- Place the butter and maple syrup in a saucepan over a low heat and allow butter to melt. Blend well. Pour the butter/syrup mixture into the dry ingredients and mix to combine.
- Next, add the beaten eggs into the dry ingredients. Blend well. Spoon the mixture into the prepared muffin pan and bake for 20 minutes in a 350 F oven or until done.
- For the frosting: Put the cream cheese, butter and sifted powdered sugar into a bowl and cream everything together. Add the maple syrup and blend well.
- For the granola: Mix together the bran and 2 tablespoons of maple syrup. Place on a baking tray and bake at 350 F for 15 minutes.
- Once the muffins are cool, frost them and top them off with a little of the granola before serving.
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Taken from tastykitchen.com/recipes/breads/banana-raisin-bran-muffins/ (may not work)