Instructions: Combine oat bran and milk in a mixing bowl. Let stand for 3 minutes. Add mashed bananas, vegetable oil and egg. Mix flour, brown sugar, nuts, baking powder, baking soda, and salt in a separate mining bowl. Add bran and banana mixture to flour mixture, stirring just to moisten batter. Batter will be lumpy.

Fill greased muffin cups 3/4 full. Bake in a preheated 350 degree oven for 15 to 20 minutes or until the muffins are firm to touch and a toothpick inserted in centers comes out clean. Cool on wire rack. Serve warm with Ginger Butter.

Ginger Butter: Cream ingredients together thoroughly in a food processor or a blender. Pack butter into a dish or a crock. Refrigerate until firm.

Yield: 1 cup

Tried and true notes: These muffins are excellent and very easy to make - they can be used for a variety of occasions - especially nice with a summer salad. Do try the Ginger Butter - it really is a special touch. I did not use a food processor for the Ginger Butter - just softened the butter and mixed with a fork (saves on cleanup). I hope you will enjoy these as much as my family has.

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