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Saturday, September 25, 2010


PEACH AND BANANA BRAN MUFFINS (from http://www.pinchmysalt.com/)

Serving Size: one muffin
Points: 4

6 oz. dried peaches (about 1 c.)
boiling water
2 T. vegetable oil
1 large egg, beaten
1 1/4 C. buttermilk
2 ripe bananas, mashed
1/3 C. brown sugar
1 C. whole wheat flour
1 C. unbleached all-purpose flour
1 C. wheat bran
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. mace (or substitute nutmeg)
1/2 C. chopped walnuts

Preheat oven to 375 degrees. Grease a 12 cup muffin tin. Cover peaches with boiling water and let stand for 10 minutes; drain and cut into coarse pieces. In a medium bowl, stir together oil, egg, buttermilk, bananas and brown sugar; set aside. In a large bowl, combine both flours, wheat bran, baking powder, soda, salt and mace; whisk together well. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Don’t over mix, but make sure the flour on the bottom of the bowl has been stirred in. Fold in chopped walnuts.

Spoon the batter into 12 greased muffin cups, filling the cups to the top. Bake in a preheated 375 degree oven for 20 – 22 minutes. Muffins are done when a toothpick inserted in the center comes out clean.