Banana Blueberry Muffins Makes

Prep Time:

1 Hour

Serve:

12 Muffins

Ingredients: 

• 3/4 cup buttermilk
• 3/4cup packed light brown sugar , 
• 2 large eggs 
• 1 cup mashed ripe banana, (about 3 medium) 
• 11/4 cups whole-wheat pastry flour          
• 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 

Instructions:

Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Equipment: Muffin tin with 12 (1/2-cup) cups

Directions:

1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. 3. Whisk whole-wheat pastry flour, all-pur- pose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. 4. Fold the dry ingredients into the wet ingre- dients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full). 5. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 min- utes more before serving.