1/2 cups sourdough starter
One third cup canola oil or corn oil or olive oil, or other healthy oil like safflower oil
1/4 cup milk
1 ripe banana
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
One cup of bran cereal flakes
1 Cup combination trail mix with fruit and that’s any flavor any kind you like.
I used one that had mangos, pineapple, peanuts, raisins, and dried cranberries and a little white chocolate chips.
Simply mix all ingredients in your Kitchen Aid mixer with a paddle and mix the liquid ingredients first, adding in the flour and leavening agents and sugar.
All I did was break up the banana into smaller bits and threw it in the Kitchen Aid mixer and the KitchenAid mixer will mix it for you. There’s no need to mash it before you put it in it’ll do the mashing for you. The bran flakes WILL BE THOROUGHLY MIXED FOR YOU because when THE KITCHEN AID MIXER IS on lock setting it’s like a food processor & will smash up whatever is in there…. within reason. Terrible way to put it but that’s the truth!
Anytime there’s a way to do something easier and faster I’ll find it!
This recipe named by my author friend, Thomas G. Young…
I asked all my friends on Facebook if somebody could come up with a name and he didn’t about 10 minutes.
The recipe and how to is coming very soon guys. Be patient and stay tuned.
Set your oven to 350 degrees and bake for about 20 minutes or twenty five minutes, until the muffins test done with a toothpick. To make it easy to put the batter in the cupcake liners, all I did was take a stainless steel ice cream scoop and then scooped it easily in each cupcake liner with no drips.
This recipe began from one called California Bran Bread from Rita Davenport’s Sourdough Cookbook.
All photos taken and edited by Paulette Motzko
APRIL 28TH, 2016