Light Banana-Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Adapted from several banana bread and muffin recipes, these muffins are big, moist, sweet, with a nice light texture - not too dense despite their banana-bread origins. They are made with significantly less sugar and fat than most muffin or quick bread recipes. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup whole wheat flour |
1/3 cup sugar |
1/3 cup splenda granular |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 cup mashed ripe banana (2-3 bananas) |
1/3 cup butter or 1/3 cup margarine, softened |
1/3 cup skim milk |
1 egg |
1 egg white |
3/4 cup blueberries |
Directions:
1. Preheat oven to 400°F.
2. In a large bowl combine dry ingredients, reserving about 1 cup of the flour.
3. Add the mashed banana, butter, egg, and egg white. Beat on low speed or by hand just until blended.
4. Add the remaining flour and milk. Beat again until blended. Add more milk only if the batter seems too thick.
5. Stir in blueberries.
6. Pour batter into large-size greased muffin cups, about 2/3 full.
7. Bake about 20 minutes or until tops are golden and springy.
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