Bird Muffins Recipes

EARLY BIRD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
• In a large mixing bowl, combine the mashed banana, bran cereal, coconut milk, egg, pineapple, brown sugar and vanilla. Let the mixture sit for about 5 minutes while you mix together the dry ingredients. You may want to mix it around a little to crush the bran somewhat as it softens.
• In a separate bowl, stir together the flour, baking soda, salt and cinnamon.
• Add the flour mixture to the bran cereal mixture and stir just until mixed, then stir in the pecans and coconut.
• Divide the batter among the muffin tins. The recipe says ¾ full, so you should stick with that to be safe. My banana-free/extra-pineapple batter was thicker and I let the batter go almost to the top of the cups.
• Bake for 20 to 25 minutes (mine always take 25) or until golden and a toothpick inserted in the center comes out clean. The muffins will be very soft and moist at first, but their texture improves a bit as they sit.

BIRD MUFFINS

Steps:

• Combine the cornmeal, flour, grated bread crumbs and baking soda in a medium bowl. Add the raisins and sand and mix thoroughly. Then add the bacon drippings and water, stirring well.
• Spoon the dough into muffin tins and bake at 350° for 15 minutes. Cool the muffins to room temperature before serving. Store the leftovers in the refrigerator until it's time for a refill.