1 3/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. quick oats
2/3 c. sugar
1/3 c. oil
2 eggs
1 t. vanilla
3 ripe bananas, mashed
1/2 to 3/4 c. blueberries (fresh or frozen)
Preheat oven to 325 degrees (F). Place paper liners in 16-18 muffin tins. Sift flour, salt, baking powder, and soda; stir in oatmeal. Combine sugar, oil, eggs, and vanilla; beat until bubbly. Stir blueberries into flour mixture. Mash bananas and add to liquid mixture. Add flour mixture to liquid mixture and gently stir until dry ingredients are moist. Fill prepared muffin tins 2/3 full. If desired, sprinkle tops with sugar. Bake for about 25 minutes or until lightly browned and toothpick inserted comes out clean. Remove to wire rack to cool.
Yeild: I always get 17 muffins out of this.
Note: If desired, substitute chocolate chips for the blueberries. =)
Why stir the blueberries into the dry ingredients? I've read that it keeps them from turning the muffins green with their juice. If you wish to add them to the wet ingredients, or add them after combining everything else, go right ahead and do so. It probably doesn't matter. =D
Subscribe to:
Post Comments (Atom)
2 comments:
On a tangent--the last time I made these, I used frozen blueberries from the Lost Branch Blueberry Farm! =D
~H
Cheers! :-) I'll have to try them sometime with some of our frozen ones. - Karise
Post a Comment