Saturday, January 15, 2011

A leisurely Saturday morning...

Blueberry Banana Muffins

It's not often a Saturday morning in our house with 2 and 4 year old, active girls can be described as leisurely. Somehow, this morning seemed to hit the mark. So, I was inspired to bake. 

I should explain, my world begins and ends with muffins. I define life's big events by them and I just plain love them!!! I have toyed with the idea of opening a muffin shop, doing a purist muffin blog and everything in between.

Nothing pleases me better than getting a batch of muffins in the oven in 15 minutes flat. I love their versatility. They can be utterly butter filled and decadent or a healthy alternative to a bowl of cereal in the morning. Whatever I have in the house can always be made into a muffin at short notice and usually the butter doesn't need softened ahead of time. What could be better?

That smell that fills the house and the pleasure (sometimes through gritted teeth admittedly; new discovery of 2010; I'm a control freak) of making them with my small daughters just caps it off.

Anyway, I have many muffin recipes and options to share but today we needed a mid morning, somewhat healthy kid and adult friendly snack. I had some winter blueberries, being rejected by all as tasteless and I had a half banana leftover by my 2 year old. What better inspiration for a muffin?

I used Deb at smitten kitchen's perfect blueberry muffin as a jumping off point. Always a good start!! . However, I really needed to take my muffin down a healthier route; it's January 15th and we still haven't yet toned down the excess of Christmas in this house. So I substituted canola oil for butter, 0% greek yogurt and a little milk for the sour cream, substituted whole wheat pastry flour for half of the all purpose and I added my little banana chunks too.

Blueberry Banana Muffins

Makes 12 standard muffins

5 tablespoons  canola oil
1/2 cup sugar
1 large egg
3/4 cup plain yogurt or greek yogurt with a dash of milk
1/2 teaspoon grated lemon zest
3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup  blueberries, fresh or frozen
1/2 banana chopped into small chunks

  1. Preheat oven to 375°F. 
  2. Spray a muffin tin with a nonstick spray.
  3. Whisk together flours, baking powder, baking soda and salt in  a bowl
  4. In another bowl whisk together oil and sugar, Add egg and beat well, then yogurt and zest.
  5. Add the dry ingredients to the wet and mix just until the flour disappears.
  6. Gently fold in your blueberries.
  7. Using an ice cream scoop, fill the muffin cups. Bake for 20 minutes, until the muffin tops are a golden color and a skewer comes out clean. Cool on a rack for the bare minimum time until you dig in.

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