Banana Blueberry Muffins No 1796
INGREDIENTS:
3 Ripe bananas; mashed
1/2 c Water
1/3 c Vegetable oil
1 c Blueberries; fresh or frozen
1 lg Egg
2 c Flour
1 ts Baking soda
2 1/4 ts Baking powder
2 ts Cinnamon
3 Ripe bananas; mashed
1/2 c Water
1/3 c Vegetable oil
1 c Blueberries; fresh or frozen
1 lg Egg
2 c Flour
1 ts Baking soda
2 1/4 ts Baking powder
2 ts Cinnamon
1. In a large bowl mash bananas well, stir in water, oil and egg.
2. Mix in the flour, cinnamon, baking soda and powder and beat with a fork about 2 minutes. The batter is thick at first, but loosens as you beat it.
3. Gently fold in the blueberries.
4. Fill greased muffin tins 3/4 full and bake at 350 degrees for 20 minutes.
NOTES : If using frozen fruits, thaw and drain before folding into the batter. I originally got this from a great sugar free cookbook, have since modified them a bit and make them almost every weekend. As these don't have preservatives you'll need to eat them within 4 days or so.
2. Mix in the flour, cinnamon, baking soda and powder and beat with a fork about 2 minutes. The batter is thick at first, but loosens as you beat it.
3. Gently fold in the blueberries.
4. Fill greased muffin tins 3/4 full and bake at 350 degrees for 20 minutes.
NOTES : If using frozen fruits, thaw and drain before folding into the batter. I originally got this from a great sugar free cookbook, have since modified them a bit and make them almost every weekend. As these don't have preservatives you'll need to eat them within 4 days or so.