Makes: 12 muffins
Active time: 20 minutes Total: 1 hour
To make ahead: Wrap and store at room
temperature for up to 2 days or freeze for
up to 1 month. To defrost and heat frozen
muffins, remove plastic wrap, wrap in a
paper towel and microwave on High for
30-45 seconds.
Equipment: Muffin tin with 12 (1/2-cup) cups
Heart Health Diabetes Weight Loss Gluten Free
The slight acidity of buttermilk tenderizes and
moistens baked goods while allowing you to
cut way back on butter or oils. Here, it also
lends a slight tanginess to the winning combi-
nation of bananas and blueberries.
3/4 cup buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas
(about 3 medium)
11/4 cups whole-wheat pastry flour
(see Tip)
1 cup all-purpose flour
11/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
11/4 cups blueberries, fresh or frozen
METHOD
1. Preheat oven to 400°F. Coat 12 (1/2-cup)
muffin cups with cooking spray or line with
paper liners.
2. Whisk buttermilk, brown sugar, oil and eggs
in a large bowl. Stir in mashed bananas.
3. Whisk whole-wheat pastry flour, all-pur-
pose flour, baking powder, cinnamon, baking
soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingre-
dients and stir until just combined. Fold in
blueberries. Divide the batter among the
prepared muffin cups (they will be full).
5. Bake until the tops are golden brown and a
wooden skewer inserted in the center of a
muffin comes out clean, 20 to 25 minutes.
Cool in the pan for 10 minutes, then remove
and let cool on a wire rack for at least 5 min-
utes more before serving.
Per muffin: 232 calories; 6 g fat (1 g sat, 3 g
mono); 31 mg cholesterol; 41 g carbohy-
drate; 13 g added sugars; 4 g protein; 3 g
fiber; 248 mg sodium; 163 mg potassium.
Carbohydrate servings: 21/2
Exchanges: 1 starch, 1/2 fat, 1 carbohydrate
(other), 1 fat.
Tip: Whole-wheat pastry flour, lower in
protein than regular whole-wheat flour,
has less gluten-forming potential, making
it a better choice for tender baked goods.
You can find it in the natural-foods sec-
tion of large supermarkets and natural-
foods stores. Store in the freezer.
filipino 