Can make: 12 muffins TIme: 20 minutes Total: one hour To make ahead: Wrap as well as store at room temperatures for up to 2 days or even freeze for up to 1 month. In order to defrost and heat freezing muffins, remove plastic cover, wrap in a paper hand towel and microwave on Higher for 30-45 seconds. Tools: Muffin tin with twelve (1/2-cup) cups
The actual slight acidity of buttermilk tenderizes and moistens goodies while allowing you to cut long ago on butter or natural oils. Here, it also lends a small tanginess to the winning mixture of bananas and blueberries.
You Will Need
- 3/4 cup buttermilk
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 11/4 cups whole-wheat pastry flour (see Tip)
- 1 cup all-purpose flour
- 11/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 11/4 cups blueberries, fresh or frozen
Instructions
1. Preheat oven to 400°F. Coat 12 (1/2-cup) coup cups with cooking apply or line with papers liners.
2. Whisk buttermilk, brown sugar, oil and ova in a large bowl. Mix in mashed bananas.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking natural powder, cinnamon, baking soda, sodium and nutmeg in a moderate bowl.
4. Fold the actual dry ingredients into the damp ingredients and stir till just combined. Fold within blueberries. Divide the mixture among the
prepared muffin glasses (they will be full).
5. Bake until the tops tend to be golden brown and a wood skewer inserted in the center of the muffin comes out clean, twenty to 25 minutes. Awesome in the pan for 5 minutes, then remove and let awesome on a wire rack no less than 5 minutes more before helping.
Per muffin: 232 calories; 6 g fat (1 g sat, 3 g mono); 31 mg cholesterol; 41 g carbohydrate; 13 g added sugars; 4 g protein; 3 g fiber; 248 mg sodium; 163 mg potassium.
Carbohydrate servings: 21/2
Exchanges: 1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat.
Tip
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.