Banana Blueberry Muffins
1/2 cup mashed overripe bananas
1/3 cup thawed, rinsed, and drained frozen whole blueberries
2 egg whites
2/3 cup pre-sifted all-purpose flour
2 tablespoons banana cream instant pudding mix powder
2 tablespoons sweetened smooth applesauce
1/4 teaspoon salt
1 teaspoon double-acting baking powder
1/4 teaspoon ground cinnamon
1/4 cup granulated white sugar
1/2 teaspoon vanilla extract
Makes 6 muffins.
Preheat the oven to 400°F. Place six aluminum muffin liners in a muffin pan.
Add the flour, salt, baking powder, and cinnamon into a small bowl (bowl #1). Stir to mix, about five strokes.
Put blueberries into a second small bowl (bowl #2). Add 2 tablespoons of the flour mixture from bowl#1 to the blueberries. Stir gently to coat.
Combine the remaining ingredients in a third, larger bowl (bowl #3). Stir to mix thoroughly.
Drop the remaining flour mixture from bowl #1 into the egg mixture in bowl #3. Stir for five strokes. Add the blueberries from bowl #2 and stir just to blend, fifteen to thirty strokes.
The batter should be a little lumpy; do not overstir.
Spoon the batter from bowl #3 into the muffin liners. Bake for 20 to 25 minutes. The muffins are done when they develop a light golden color and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 2 minutes, then remove them to a wire rack.
Per one Banana Blueberry Muffin:
30 grams carbohydrates
3 grams protein
0.5 gram fat
2% calories from fat (Wow!)
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