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Blueberry-Banana Muffins

Source of Recipe


From "Berries" by Sharon Kramis






List of Ingredients



• 1 stick margarine, softened
  
• 3/4 cup granulated sugar
  
• Grated zest (yellow peel) of 1 lemon
  
• 2 eggs
  
• 2 to 3 ripe bananas, mashed (about 1 cup)
  
• 1 Tbsp lemon juice
  
• 1/2 cup lowfat milk
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp cinnamon
  
• 1/2 tsp nutmeg
  
• 1/4 tsp salt
  
• 2 cups fresh or frozen blueberries
  






Instructions



1. Preheat the oven to 375 degrees (F). Spray a 12-cup muffin tin with nonstick cooking spray, or grease well.
   
   
2. Cream together the margarine, sugar and lemon zest with an electric mixer. Add the eggs, one at a time. Combine the mashed bananas and lemon juice. Add to the creamed mixture with the milk. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add to the banana mixture, beating only until blended. Stir in the blueberries.
   
   
3. Spoon the batter into the prepared pan. Bake in preheated oven 30 to 35 minutes, or until the muffins test done. Let cool 5 minutes before unmolding onto a cooling rack.
   
   Makes 12 muffins.