Banana Bran Muffins

I came across a recipe for banana bran muffins that looked good.  Glancing at the clock, I decided I had just enough time to whip up a batch to be ready as an after-school snack.  However, I broke a cardinal rule of baking and did not read the recipe carefully before beginning.  So there I was with creamed butter and sugar, but not much else that the recipe actually called for.  Oops.  Some major adjustments later and, I'm happy to say the result was still delicious!  The muffins were best just warm from the oven, but also good the next day as breakfast with some yogurt on the side.  They are hearty and brany (it's a word) and everyone liked them.



1 cup all-purpose flour
1/2 cup all-bran cereal
1/2 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chopped pecans
1/2 cup  butter, softened
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
2 ripe bananas, mashed


Preheat oven to 375.  Grease a 12-tin muffin pan.

In a medium bowl, combine flour, all-bran, wheat germ, baking soda, salt, cinnamon, and pecans.
In a separate bowl, cream together butter an drown sugar until fluffy.  Add the egg and vanilla and beat well.  Stir in mashed bananas.  Add the dry ingredients and mix well.

Spoon batter into muffin tins, filling each cup about two-thirds full.  Bake at 375 for 20 minutes, or until a toothpick inserted in the venter of a muffin comes out clean.  Cool in tins for 5 minutes then remove and serve warm with a tall glass of milk or mug of coffee.