BANANA BLUEBERRY MUFFIN RECIPE
Ingredients:
2 cups white whole-wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1 cup toasted walnuts, chopped
6 tablespoons unsalted butter
3/4 cup natural cane sugar
2 large organic eggs
2 teaspoons vanilla extract
1 cup plain yogurt
1 cup mashed overripe bananas (about 2 bananas)
1 cup fresh blueberries, toss in a bit of flour to keep them from sinking while baking
*Heat oven to 375 and line 12 muffin cups with paper liners.
*Combine flour, baking powder, salt, and 3/4 cup of the walnuts in a bowl and whisk to combine.
*In a separate bowl using a mixer, cream butter until light and fluffy. Beat in sugar and eggs, one at a time. Stir in vanilla, yogurt and mashed bananas, then gently mix in dry ingredients; over mixing will result in tough muffins. Fold in the blueberries.
*Spoon batter into prepared muffin tin (an ice-cream scoop works well here), top with remaining 1/4 cup walnuts, bake until golden, about 25 minutes. Fill cups two-thirds full for regular muffins or to brim for a big-topped version.
*Spinkle with a bit of sugar here for a nice bit of swee crusted goodness. Cool for a couple minutes, then turn out onto a wire rack to cool completely.
Makes a dozen muffins.