I live in Louisiana and while there are many reasons to make this a great place to live, the climate is not one of them. Specially on this day as we all await the arrival of hurricane Gustav. Yesterday I had lunch with friends- ok...drinks with friends while all the men where at the football game- yes on the eve of this category 5 storm LSU is still playing football at 10 am in the morning (insane!). That's the south for you- sort of the the last hurrah before the storm. We were all talking about what provisions we needed to compile for the weeks ahead since it is pretty much unknown what the effect of the storm will be. The funny thing was that every single one of our provision lists began with wine or beer...I guess we all know we will soon be stranded and having house parties will be our only source of entertainment.
So this morning I set out to get gas, wine, bread and water. The only bread available at the store was raisin bread, water was a plenty and wine was not sold until after 11 am!!! I still don't understand the reasoning behind that law. After spending half the day in a frenzy doing all this- gas was available but gas cans were not...not so good for my generator situation- maybe this is why I should have done all this on Thursday. Anyhow, now I'm home baking...the stress reliever, it's not actually the storm I'm stressed about though. Yesterday I had an abrupt career change- yup am sort of jobless and amazingly enough not too worried about it. I tend to land on my feet and do have the comfort of knowing that things in my life do tend to work themselves out for the best.
Now to the point of the post- the banana muffins. After all this is a food blog. They are the healthy version, quite moist due to the ratio of bananas and full of whole grains and bran. I hope you enjoy them as much as I do!
Banana Bran Muffins
1 cup unprocessed wheat bran
1 cup whole wheat flour
1 cup all purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1- 3/4 cups mashed banana (about 4-5 small bananas)
1-1/2 cup buttermilk
1 large egg
3/4 cup sugar
1/4 cup canola oil
2 teaspoons vanilla extract
1. Mix bran, flours, baking soda and salt in a medium bowl and stir with a whisk to combine.
2. In a medium bowl combine buttermilk, sugar, egg, canola oil, mashed bananas and vanilla. Whisk well until thoroughly combined.
3. Pour buttermilk mixture into bowl with flour and stir with a spoon gently- only to barely combine. Do not over mix- that is what makes muffins tough!
Spoon into muffin tins filling to the top. Bake at 350 degrees for 20 minutes.