Muffin Morning

So this week I signed up to bring snacks to Bible study.  I set my alarm, got up before the little men, and got to baking.  I have to say, the last time I was up before Thing 1 and Thing 2 was when we had to make a 6:10 AM flight out of Orange County.  So, yah, I never get up before them.  I spend the night up with them, so I figure I don't need to get up before them!  I actually got these delish muffins in the oven before I had to rescue the boys from their mini-jails!

Mr. O was super stoked to have "cut-cakes" for breakfast - I continue to roll with him thinking muffins are cupcakes without frosting.

Little El would LOVE to try out some muffins.  Alas, we have yet to start him on solids.  I believe the time is nigh and he will soon be out-eating my skinny little Owen!  Elliott is such a different little man!  I love seeing his little personality emerge: like when he threw his first temper tantrum because I wouldn't let him chew on a book.  Mean mommy.

Okay, on to the Chunky Banana Bran Muffins.  These babies are so delish and not too terrible on the Weight Watchers point system: only 6!  I love them!

Chunky Banana Bran Muffins

~ Barefoot Contessa At Home ~ Makes 24 muffins

Ingredients

2 cups unprocessed wheat bran

2 cups buttermilk, shaken

1/4 pound (1 stick) unsalted butter, at room temperature (Even though my butter sat out all night it wasn't particularly soft.  I probs should have nuked it for a few seconds - it did not cream with the sugar all that well.)

1/2 cup light brown sugar, lightly packed

4 extra large eggs, at room temperature (Huh...I didn't do this part and I think this might have contributed to the butter/sugar conundrum.  It was very strange.)

3/4 cup unsulfered molasses

2 tsp grated orange zest

1 tsp pure vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 cups raisins

2 cups large-diced banana (aprox 2-3 bananas)

1 cup chopped walnuts

Instructions

Preheat the oven to 350*.  Line muffin tins with paper liners (so, I've had a hard time the last two times I've made these muffins with getting them out of the liners.  There is always a ton of yummy deliciousness stuck to the liner.  I think the next time I make them I will spray the pan and see if they pop out).

Combine the bran and buttermilk and set aside.  Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy.  With the mixer on low, add the eggs, one 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 flower mixture to the batter and mix 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 full and bake for 25-30 minutes, until a cake tester comes out clean.  Cool in pans.

Bon Appetit!