Fruited Bran Muffins

I just love finding new muffin recipes. I really like bran muffins, and I really like banana and blueberry in muffins, and this recipe has it all - and apples too! Jackpot!

Other benefits: you can stir it up the batter with a wooden spoon (no mixer required!), they're whole grain with both bran and whole wheat flour, they freeze beautifully.

Start by pouring the cereal in a large bowl and then covering it with the buttermilk.



Stir it up a bit so that all the cereal bits are covered with milk. Let this sit for about 5 minutes.



In a separate bowl, combine the eggs, oil and molasses.



Whisk it up good to beat the eggs lightly, then add the mashed banana. Pour this mixture over the cereal.



Next add the flour,



sugar, baking soda, baking powder and cinnamon.



Stir just until all the dry ingredients are moistened. Fold in the apples



and the blueberries.



Line muffin cups with papers or nonstick spray. Fill the muffin cups 3/4 full and then bake for 20-25 minutes. Cool for 5 minutes, then remove muffins from the pans and cool completely on a wire rack.

Get more inspiration at Mouthwatering Mondays , Krazy Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesday.

Fruited Bran Muffins

3 cups All Bran
1 1/2 cups buttermilk
1/2 cup mashed ripe banana (about 2)
1/2 cup molasses
2 eggs
4 Tbsp. canola oil
1 1/2 cups whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped tart apple (like Granny Smith)
1 cup blueberries (fresh or frozen)

Pour cereal into a large bowl and cover with buttermilk. Let sit 5 minutes. In a small bowl, combine eggs, molasses, oil and banana. Whisk together to lightly beat eggs. Pour this mixture into the cereal. Add flour, sugar, baking powder, baking soda and cinnamon. Stir just until the dry ingredients are moistened. Fold in apples and blueberries.

Line muffin cups with papers or spray with non stick spray. Fill muffin cups 3/4 full and bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes in the pan before removing muffins to a wire rack to cool completely. Makes 20-24 muffins.