All recipes come from something great! This recipe was inspired by the grandmother of a friend of mine. She is gone now, but her family put together a cookbook of all her favorite and famous family recipes. Her grandmother made excellent Bran muffins and the “healthy” part of this recipe pays a tribute to her and her famous Bran muffins.
Now, why Black Bee? We live out in the country and are blessed with an abundance of blackberries during the late summer months of August and into September. I keep thinking of hosting a blackberry party! Wouldn’t that be something? I will one day, but I have to wait until my new kitchen patio is in…….still dreaming. The name, ‘Black Bee’ comes from my daughter, Reese, who I would pull in the wagon along with the buckets of blackberries. She would be eating them and I would be doing all the work. She and her purple face were cute as can be and she would say in between mouthfuls, “I love black bees”. Therefore, these muffins are appropriately titled, “Black Bee” for blackberries.
Needless to say, I used frozen blackberries for this recipe as we usually harvest too many to eat during the season. They are simple to freeze. After picking them, gently roll them on to a cookie sheet and put them in the freezer. Make sure they all have their own space and are not over crowded and be sure not to rinse them prior to freezing. This way they will keep their shape and hold up in the freezer. After freezing on the tray, place in airtight container or use FoodSaver bags and seal. Excellent!
Black Bee Banana Crunch Breakfast Muffins
Preheat oven to 375 degrees.
1/2 C. shortening
1 1/4 C. sugar
1 over ripe banana
1 pint buttermilk
1 t. baking soda
1 t. baking powder
1 t. salt
2 1/2 C. whole wheat flour
3 C. Post Banana Nut Crunch cereal*
2 C. black berries
In a standing mixer, add shortening and sugar and mix until smooth. Add eggs, banana, and buttermilk and blend. Add dry ingredients and cereal and stir until incorporated. Gently stir in black berries. Using ice cream scoop, scoop level portions into greased muffin cups and bake at 375 degrees for 18 minutes or until toothpick comes out clean. Enjoy in the morning with your favorite cup of Joe!
*You can use any type of cereal. For healthy muffins, stick with a low sugar, bran or wheat cereal. You can also use oatmeal, but reduce the quantity to 1 1/2 cups.