Chunky Banana Bran Muffins

So like most pregnant women, I have become anemic. Apparently this is a common plight of pregnancy. My doctor told me to start taking iron pills, with a warning that they might cause a certain side effect - constipation. Now not to get too detailed on the subject, but with all the other possible discomforts of pregnancy, I have managed to side step this one problem along the way.

So I'll be damned if now toward the end I'm going to let iron pills stop things in their tracks, if you catch my drift. I figured, instead of chasing my iron pill with a 'softener' (again, if you catch my drift) I'd rather chase it with a yummy bran muffin. Ina Garten to the rescue!! I saw her making these on Food Network one afternoon and it was like fate. They showed up just in time to save me from myself.
Now in addition to being practical little gems, they are quite tasty as well. A two-fer if you will - healthy bran and sweet, tasty banana and raisins.

So you don't have to be suffering from anything in particular (if you catch my drift yet again), to enjoy these muffins at your breakfast table. Butter them up and gobble them down! They freeze beautifully as well so you can enjoy them for many a day.

Chunky Banana Bran Muffins
Ina Garten, www.foodnetwork.com

•1 cup unprocessed wheat bran
•1 cup buttermilk (shaken)
•4 tablespoons unsalted butter, at room temperature
•1/4 cup light brown sugar, lightly packed
•2 extra-large eggs, at room temperature
•6 tablespoons unsulphured molasses
•1 teaspoon grated orange zest
•1/2 teaspoon pure vanilla extract
•1 1/2 cups all-purpose flour
•3/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon kosher salt
•1 cup raisins
•1 cup large-diced bananas
•1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Blueberry-Cornmeal Muffins

When I was younger, my mom and I used to make the boxed blueberry muffins often on Sunday mornings. I always thought they were pretty decent, especially coated with a pat of butter or two. In recent years though, I've really tried to make baked goods from scratch only. It cuts down on the amount of baked goods I eat since it takes much more effort but it also ups the quality of course. Nothing beats homemade baked goods.

I saw these Blueberry Cornmeal Muffins in my Essentials of Breakfast and Brunch Cookbook from Williams-Sonoma . This was a Christmas present from my husband and since he loves big breakfasts on the weekend I can't help but think it was kind of present for both of us. It really has some wonderful recipes inside and beautiful pictures to boot. Anyway, I had bought a pint of blueberries at the grocery store with the intention of just adding them to my daily yogurt, but then I had a craving for hot, sweet blueberry muffins.

These were a slight twist on the traditional muffin because they had the added texture of cornmeal. So it was kind of two muffins in one! Blueberry and corn muffins. A cinnamon-sugar topping adds a spicy sweetness to these muffin tops as well so don't skip that step! They were easy to mix up and even easier to eat. I froze the batch so I could enjoy them all week. If you have a little extra time this Sunday, be sure to make these yummy treats. Enjoy!

Blueberry-Cornmeal Muffins


6 tablespoons unsalted butter
1 1/2 cups all purpose flour
1/2 cup fine ground cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup firmly packed light brown sugar
2 large eggs
1 cup milk
1 cup fresh or frozen blueberries
2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Position a rack in the middle of the oven and preheat to 400 degrees. Butter 12-standard muffin pan cups or line with paper liners
In a bowl stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
By hand: In a large bowl whisk the eggs until blended. Whisk in the milk and butter. Add the dry ingredients and stir with a rubber spatula just until moistened. Do not overmix. Fold in the berries.
By Mixer: In a large bowl, combine the eggs, milk and butter and beat on low speed just until blended, Add the dry ingredients and mix on low speed just until moistened. Do not overmix. Fold in the berries with a rubber spatula.
Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the cinnamon sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Transfer to a wire rack and let cool in the pan for two minutes, then turn out onto the rack. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days. (My note: Or freeze in an airtight bag once the muffins have cooled to enjoy longer. Just thaw in microwave for 45 seconds each.)

Baking a Muffin of My Own :)

So....I may be a little bit pregnant. About 8 and half weeks to be exact! We're so very excited. But at the same time, I'm trying really hard not to fall into the trap of "eating for two." I figured I'd start with some healthy muffins, since breakfast is the most important meal of the day!

I found these at Good Things Catered and also saw another version of them on Proceed With Caution. I followed the original recipe on Good Things Catered and they are delicious. Moist, flavorful and actually good for you! Not only will they jumpstart my morning but they pack a nutritious punch of pumpkin, banana, bran and wheat flour. Who could ask for more??

Well, being pregnant my stomach is always asking for more but who's counting? So here's to a healthy, happy pregnancy! And our little muffin-to-be :)