The Muffin
I rarely devote a week to an idea, but this week we’re going to celebrate muffins. In all their various goodnesses. Let’s kick the week off with bananas AND blueberries. Yum.
Banana Blueberry Muffins
Yields 6 Muffins
1 Cup Pureed Overripe Bananas
6 Tbls Sweet Butter
6 Tbls Brown Sugar
1 Egg
1 1/2 Cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Lemon Peel, Grated
1 Cup Frozen Blueberries, Rinsed & Drained
Preheat the oven to 375 degrees.
Cream the butter and brown sugar (using electric mixer) 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. Gently fold in (this means to add by gently turning over the batter — stir very lightly) 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).
October 7th, 2007 at 9:05 am
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