| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins &, Coffee, Break |
10 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 2/3 |
c |
Whole-wheat flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Nutmeg |
| 3/4 |
c |
Blueberries; fresh |
| 7 |
tb |
Unsalted butter; softened |
| 2/3 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Vanilla extract |
| 3/4 |
c |
Banana; mashed |
| 1/4 |
c |
Nonfat buttermilk |
INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly coat the inside of muffin-pan cups
with nonstick cookware spray.
Whisk together the all-purpose flour, whole-wheat flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Toss the blueberries with 2
teaspoons of the flour mixture and set aside.
Beat the butter in the large bowl of an electric mixer on moderate speed
for 4 minutes. Add the sugar, increase the speed to moderately high and
beat for 2 minutes. Beat in the egg and vanilla extract. Beat in the mashed
bananas (the mixture will look slightly curdled), half the flour mixture,
the buttermilk, then the balance of the flour mixture. By hand, fold in the
blueberries.
Divide the batter among the muffin cups. Bake the muffins in the preheated
oven for about 20 minutes, or until plump and a wooden pick inserted in the
center withdraws clean.
Let the muffins stand in the pan on a cooling rack for 4 to 5 minutes, then
carefully remove them to another rack.
Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 14, 1998
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