| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Polkadot, Faylen, Muffins | 12 | Muffins | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 2 | Or 3 ripe bananas | |
| 2 | Eggs | |
| 2/3 | c | Brown sugar, packed |
| 6 | tb | Butter, melted |
| 1 | ts | Vanilla |
| 1 | c | Fresh blueberries |
INSTRUCTIONS
Preheat oven to 400 degrees. Lightly grease 12 2-1/2 inch muffin cups. Combine flour, baking powder, salt, and cinnamon in a bowl. Beat bananas in a large bowl with an electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until just blended. Stir in blueberries until just combined. Spoon into prepared muffin cups, dividing batter equally. Sprinkle tops of muffins with granulated sugar and bake 20-22 minutes, until golden brown. Remove muffins from pan and cool on wire rack. You can substitute the 6 Tbsp butter with 1/4 c nonfat yogurt, and these come out fine. The fat from the 2 eggs is negligible when divided by 12. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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