Banana- Blueberry Muffins

Makes: 6 muffins

Active time:10 minutes

Total:30 minutes

To make ahead: wrap and store at room temperature for up to 2 days of freeze for up to 15 days.to deforest and heat calcic muffins,remove plastic wrap,wrap in a paper towel and microwave on high for 15-35 seconds

Equipment :
mufffin in with 6(1/2-cup) cups the slightly acidity of buttermilk tenderizes you to cut away on butter or oils.here it also lends a slight tanginess or the winning combination of bananas and blueberries 

2/3 cup buttermilk ,

2/3 cup light brown sugar

1 mashed ripe bananas(about 1/5 medium)

1/4  cups whole wheat pastry flour

1 cup all purpose flour

1.5 teaspoons backing powder

2/3 teaspoons ground cinnamon

1/2 teaspoon backing soda

1/2 teaspoon salt

1/3 teaspoon ground nutmeg

1-1/2 cups blueberries , fresh or frozen

1. Preheat over to 200 coat 12(1/2-cup) muffin cups with cooking spray or line with paper lines.

2. Whisk buttermilk ,brown sugar ,oil and eggs in a large bowl ,sir in mashed bananas

3. Whisk whole -wheat pastry flour ,all purpose flour ,backing powder ,cinnamon ,basking soda ,salt and nutmeg in a medium bowl 

4. Fold the dry ingredients into the wet ingredients and stir untill just combined fold in blueberries .divide the better among the prepared muffin cups (they will be full) 

5. Bake untill the tops are golden brown and a wooden skewer interested in the center of a muffin skewer interested in the center of a muffin comes out clean ,15 to 20 minutes.cool in the pan for 10 minutes ,then remove and let cool on a wire rack for at least 5 minutes more before serving.

Per muffin: 232 calories ,6 g fat(1 g salt ,3 g mono): 31 mg cholesterol ; 41 g carbohydrate ;13 g added sugars;4 g proteins ;3 g fiber ;248 mg sodium;163 mg potassium 

Carbohydrate servings: 2.1/2 

Exchange : 1 strach , 1/2 fat , 1 carbohydrate (other).

Categories: Healthy Breakfast, Healthy Breakfast Recipe