Sunday, July 13, 2008

Banana-Blueberry Muffins

1 cup mashed banana
2 egg whites or 1 extra large egg
1/2 cup water
1/3 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
2 1/4 teaspoons baking powder
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Prepare 18 standard-sized muffin cups with paper liners. In a large bowl, stir together banana, eg, water, and oil. Add flour and mix. Stir in baking soda and baking powder quickly, and then mix (28 to 30 beats). Gently fold in blueberries. Immediately spoon batter into prepared muffin cups. Bake about 20 minutes, or until a cake tester inserted into the center of muffin comes out clean. As soon as they are done, remove from tins and cool on wire rack. Serve warm or cool completely and store in an airtight container on counter top or freeze. 

Yield: 18 muffins
Calories: 105; Protein: 2.0g; Fat: 4.2g; Carbohydrate: 14.8g; Sodium: 93mg

-The "I Can't Belieive This Has No Sugar" Cookbook by Deborah E. Buhr

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