Your Royko Recipe for May, 2017
Food & Wine Magazine, Sept. 1991, Page 112.
Makes 12 muffins.
- 1 cup wheat bran
- 1 cup whole wheat flour
- 1/4 cup unprocessed oat bran
- 1 1/4 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 cup mashed very ripe banana
- 1/4 cup herb honey
- 1 egg
- 1 tsp. vanilla extract
- 1 cup low-fat buttermilk
- 1 cup coarsely chopped blueberries or raspberries – fresh or frozen
Preheat oven to 375 ̊
Line 12 standard muffin cups (2 1/2 inches in diameter) with liners.
In a medium bowl, toss together the wheat bran, flour, oat bran, cinnamon and baking soda. In a large bowl, whisk the banana, honey, egg and vanilla. Whisk in the buttermilk. Stir the liquid mixture into the dry ingredients until barely combined. Fold in the berries. Spoon the batter into the muffin cups.
Bake the muffins for 25 to 30 minutes, until the centres spring back when pressed. Turn out on a rack to cool for 30 minutes.