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Banana Blueberry Muffins

Here's a good one from Joel Ehrlich, RFC. Actually, this recipe seems to be crying out for chocolate chips rather than blueberries, but I have made them and they were wonderful! Yields 6 Muffins

1 Cup Pureed Overripe Bananas
1/2 tsp Baking Soda
1/2 tsp Salt
6 Tbls Sweet Butter
1/2 tsp Lemon Peel, Grated (I leave this out)
6 Tbls Brown Sugar
1 Cup Frozen Blueberries, Rinsed & Drained (I used fresh)
1 Egg
1 1/2 Cups All-Purpose Flour
1/2 tsp Baking Powder

Preheat the oven to 375 degrees.
Cream the butter and brown sugar until light and fluffy.
Mix in the banana and egg.
Combine the flour, baking powder, baking soda, salt and lemon peel.
Blend into the banana mixture by hand until just moistened.
Do not over blend.
Gently fold in the blueberries.
Line LARGE muffin cups with paper liners.
Coat the liners lightly with vegetable spray.
Fill each cup a little more than half full.
Bake until muffins test done with a wooden toothpick (20-25 minutes).

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