Wednesday, February 4, 2009

Healthy Banana-Blueberry Muffins

Recipe from Martha Stewart Everyday Food Jan/Feb 2009


1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temp.
1/3 cup granulated sugar
1/3 cup light brown sugar
2 eggs
2 ripe bananas
1/3 cup reduced fat milk
1 tsp. pure vanilla extract
1 cup frozen blueberries

1. Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

2. In a large bowl, beat butter and sugars with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork; stir in milk and vanilla.

3. With a mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with the flour mixture; mix until combined. Fold in frozen blueberries.

4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of the muffin comes out clean, 25 to 28 min, rotating pan half way through. Let cool in pan 10 min; transfer to rack to cool 10 more min.

Per muffin: 222 cal, 9.2g fat, 4.4g protein, 32.3g carbs, 2.6g fiber

The verdict: The Boys Loved them! I sent a batch to work with Abe today and boy were those hard workers happy!! I had one for breakfast too, and they are good, very moist. I lost one to a kitty though, oops!