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Banana-blueberry muffins
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 2 1/4
| cup | All-purpose flour | | 2
| tsp | Baking powder | | 1/2
| tsp | Salt | | 1/2
| tsp | Ground cinnamon | | 2
| | Ripe bananas, quartered | | 2
| | Eggs | | 2/3
| cup | Firmly packed brown sugar | | 6
| tbsp | Butter, melted | | 1
| tsp | Vanilla | | 1
| cup | Fresh blueberries | | | TOPPING: | | 1/4
| cup | Granulated sugar | | 1
| tsp | Grated lemon rind |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Lightly grease twelve 2 ?inch muffin cups. | | 3 | Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. | | 4 | Beat bananas in large bowl with electric mixer until mashed. | | 5 | Add eggs, brown sugar, butter, and vanilla, beating until blended. | | 6 | Stir in combined dry ingredients with a wooden spoon until almost blended. | | 7 | Stir in blueberries just until combined. | | 8 | Spoon into prepared muffin cups, dividing batter equally. | | 9 | Prepare topping: combine sugar and lemon rind in small dish. | | 10 | Sprinkle evenly over muffins. | | 11 | Bake in preheated 400°F oven for 20 to 22 minutes or until golden. | | 12 | remove muffins from pan to wire rack. | | 13 | serve hot. | | 14 | makes 12 muffins. |
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