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Pecan and banana bran muffins

From Market Kitchen
Muffins, made just a little bit healthier, try Tana Ramsay's nutty breakfast bite with crunchy bran flakes

Pecan and banana bran muffins

Method

1. Preheat the oven to 190C/gas 5.

2. In a bowl, cream together the butter and sugar until light and fluffy. Stir in the mashed bananas, milk, vanilla and eggs and combine well. Mix in the flour, salt, baking soda, baking powder and finally fold in in the pecans and bran flakes.

3. Spoon the mixture into 12 paper muffin cases, dividing it equally between them. Put the cases in a muffin tin and bake in the preheated oven for 25 - 30 minutes. Cool on a rack. They will keep for 3 days in an airtight tin.

Comments add a comment

Krish1 | Posted 01-May-08

I made these and they were easy..I do think that 20g of pecans is too much so I used 150g. Next time I will add an extra banana as well. I also added 2 handfuls of raisins and cinnamon powder. - Try it - you wont be disappointed. Oh and I used both light and dark brown soft sugar.

Serves: Makes 12

Prep: 10 min
Cook: 30 min

Ingredients
100g Butter, softened
100g soft light brown sugar
3 ripe bananas, mashed
60ml Milk
1 tsp vanilla extract
2 Eggs, beaten
300g plain flour
1/4 tsp Salt
1 tsp baking soda
1 tsp Baking powder
200g Pecans, finely chopped
100g bran flakes