Crea8 •U• Again

These didn't last long at all!

They are moist, delicious and full of flavor!

Makes: 12 Muffins

Preheat Oven: 400 degrees F

                           Lower to 350 degrees F when putting muffins in

 

 

INGREDIENTS

3/4 cup Nonfat or Low-Fat Buttermilk -OR-

      (3/4 cup skim milk with 2 t. vinegar)*sour milk*

3/4 cup Packed Light Brown Sugar

1/4 cup Unsweetened Applesauce -OR-

      1/4 cup Coconut Oil, or vegetable oil

2 Large Eggs

1 cup Mashed Ripe Bananas (about 3-4 medium)

1 1/4 cups whole-wheat 

1 cup all-purpose flour-OR-

   1 cup Bread Flour

1 1/2 teaspoons Baking Powder

1 teaspoon Ground Cinnamon

1/2 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

1/4 teaspoon Ground Nutmeg -OR-

  1/8 t. Allspice

1 1/4 cups Blueberries, Fresh or Frozen

 

 

To Make:

Preheat oven to 400°F. Grease 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Be sure to grease well and get the entire pan including the top. . Whisk buttermilk (or sour milk*), brown sugar, applesauce (or oil) and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat and all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Don't over mix, they will be rubbery. Fold in blueberries. Divide the batter among the prepared muffin cups. They will be full to the top.

Place in oven and turn oven down to 350 degrees. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, Put timer on for 15 minutes to check. They may need additional time. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for 5 minutes (if you can resist) or more before serving.

 

*Store in an Air-Tight Container or a Large Freezer Zip-Loc Bag for freshness!

 

ENJOY!!