Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

BLUEBERRY BANANA MUFFINS




Source of Recipe


Country Crock®


List of Ingredients




3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
2 large eggs
3/4 cup milk
3/4 cup Shedd's Spread Country Crock ® Spread, melted
1 large ripe banana, mashed
1 tsp. vanilla extract
2 cups fresh blueberries
1 cup chopped walnuts (optional)


Recipe



Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.

In large bowl, combine flour, sugar, baking powder and baking soda; set aside.

In medium bowl, with wire whisk, beat eggs, milk, Shedd's Spread Country Crock ® Spread, banana and vanilla until smooth. With wooden spoon, stir egg mixture into flour mixture just until combined. Gently fold in blueberries and walnuts. Evenly spoon batter into prepared pans.*

Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.


*For even baking, fill any unused muffin cups halfway with water.