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| Banana-Blueberry Muffins by Leanne Ely |
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2/3 cup buttermilk
1/8 cup vegetable oil 1/2 cup mashed ripe banana, about 1 medium 1 egg 2 cups whole-wheat pastry flour (available in health food stores) 1/3 cup honey 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup fresh or frozen blueberries, thawed and well drained |
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Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups or
line with paper baking cups.
Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. |
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| Makes 1 dozen. | ||