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Ginger Banana-Bran Muffins presented by Bailey's Mills Bed & Breakfast Email this page to a Friend
Makes 24 muffins.

Based on a recipe in the Breakfast Book by Marion Cunningham, these are scrumptious.

Ingredients:
3/4 cup canola oil
2/3 cup sugar
1/3 cup finely chopped, peeled fresh ginger
2 1/2 cups very rip banana puree
3 eggs
2 cups whole wheat pastry flour
1 1/2 cups oat bran
3/4 teaspoon salt
1 1/2 teaspoon baking soda

Preheat oven to 375 degrees F.

Mix wet ingredients in a bowl. Beat until creamy and smooth.
Whisk the dry ingredients in a large bowl. Add the wet ingredients to the dry and fold carefully with a rubber spatula until just blended.
Scoop into lined or greased muffin tins, nearly filling them. Bake 15-20 minutes.
Bailey's Mills Bed & Breakfast
Reading, Vermont (10 miles south of Woodstock)
Escape to our historic country home in a quiet peaceful setting, now a 'Green Hotel in the Green Mountain State'. 		Guests at Bailey's Mills have a beautiful historic abode to call home while visiting the area attractions. First, there's the village of Woodstock and nearby Windsor. Then the Calvin Coolidge Homestead is a preserved village about the same age as Bailey's Mills.
Click here for pictures and information about the inn.
More Bailey's Mills Bed & Breakfast Recipes: Barbara's Fruitcake | Bailey's Mills Sunday Waffles
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