Blueberry Muffins with Cinnamon-Crumb Topping
June 29, 2010
Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.
Blueberry Muffins with Cinnamon Crumb Topping
Prep:
20 minutes
Cook:
20 minutes
Yield:
1 dozen muffins or 24 mini muffins
Ingredients
3 cups all-purpose flour
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
Preparation
1. Preheat oven to 400F. Grease regular size (or mini) muffin cups, or you can line with muffin liners (see baking time below).
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
8 Responses to “Blueberry Muffins with Cinnamon-Crumb Topping”
Cookin' Canuck says:
June, 30 2010at 02:57 pm
What a great thing to come home to! Your daughter is absolutely adorable - love her freckles and these muffins would be perfect with a cup of tea.
Jon Lewis says:
June, 29 2010at 03:39 pm
We actually went peach picking at Culp fruits, but they wouldn't let us pick them because of some festival. But, we bought some, and they were incredible. Sometimes, it is surprising what fresh fruit you can get right around the corner.
Jamie Cooks It Up! says:
June, 29 2010at 04:08 pm
Looks like a lot of fun! Wish we had a local place to pick blueberries. Super nice to meet you at the Conference. Glad you had a safe trip home.
~Jamie
Amy Nabors says:
June, 29 2010at 06:23 pm
Thank you for this recipe! I just bought some blueberries at our local farmer's market and was planning on making some muffins with them this week. I'm going to try this recipe instead of the one I had planned.
Alison Lewis says:
June, 29 2010at 08:13 pm
Jamie, it was great meeting you! Amy, these really are delish!
Alison Lewis says:
June, 29 2010at 08:14 pm
Thank you Jon, for all the awesome fruit!
Donna Askenazi says:
July, 06 2010at 09:33 am
Alison, We made these last night and now they are gone. Awesome recipe. Wanted to ask why you use greek yogurt in some of your baking recipes? Are you reducing oil/butter by adding it in or does it make the food more moist?
Alison Lewis says:
July, 06 2010at 09:38 am
Glad you liked them. I like it because it adds protein, has no fat and making the result moist without adding additional fats such as oil or butter
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Summer Delight: Lemon-Walnut Bread
June 02, 2010
I developed this recipe for Lemon-Walnut Bread for National Dairy Month, and it’s wonderful! It’s better than any quick-bread I have ever tasted, and the combination of mascarpone, cream cheese and lemon create wonderful flavor and moist texture. When we tested this recipe, we could not stop eating it-just wait until you try it.
Lemon-Walnut Bread
Prep:
25 minutes
Cook:
45 minutes
Yield:
Makes 2 large loaves or 4 mini loaves
Ingredients
1/2 (8-ounce) package cream cheese, softened
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
2 eggs
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
Preparation
1. Beat cream cheese, mascarpone cheese and butter at medium speed of a electric mixer until soft and creamy; gradually add 11/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
3 Responses to “Summer Delight: Lemon-Walnut Bread”
Loreetta Bailie says:
June, 03 2010at 10:44 am
I am not familar with mascarpone cheese. Is there a subsitute and where might I find this item? I am in Tuscaloosa, Al
Alison Lewis says:
June, 03 2010at 08:14 pm
I'm sure you can find mascarpone in the "better" cheese section of your local grocery. It's a soft Italian spreadable cheese similar to cream cheese but with a sweetness to it. If you can't, you can substitute cream cheese and use all cream cheese, and it will come out great too.
Betsy says:
June, 04 2010at 11:40 am
I made this last night and it is awesome!! A wonderful light taste of summer. It will be a staple in our house. Thank you!!
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Recipe Testing and Judging: Cheddar Waffles with Applewood Bacon Butter
May 16, 2010
Okay, so no recipe today. Sorry! I am on a busy, tight work deadline recipe testing and judging for Cheesechampionsonline.com recipe contest for Safeway Cheese USA. The winner receives a ”5-Day/5-Night Culinary Boot Camp” at The Culinary Institute. It’s an awesome project, shopping, recipe testing, evaluating and photographing some incredible entries that are as creative as delicious. I made these Cheddar Waffles with Applewood Bacon Butter this morning. Yesterday it was Apple Pepperjack Cornbread with Spicy Maple Glaze (yum!). Tonight it’s Crispy Fig & Prosciutto Pizza with Feta and Walnuts. I will let you know the winning recipe when I’m done.
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Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Light, Delicious Breakfast Idea: Blueberry-Orange Muffins
April 07, 2010
It’s hard to believe that my three kids rarely ever eat cold cereal for breakfast. Maybe, it’s because I spoil them (most likely my fault). I love new breakfast ideas that are great for breakfast on the go (our mornings are pretty hectic). These Blueberry-Orange Muffins are ideal because they are easy to make, so healthy and yummy, and they even make a great afternoon snack. Feel free to use cranberries instead of blueberries and all-purpose or whole wheat flour.
Blueberry-Orange Muffins
Prep:
20 minutes
Cook:
15 minutes
Yield:
16 servings
Ingredients
2 cups whole wheat or all-purpose flour
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
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Low Carb, Low-Fat Crustless Broccoli Mini Quiche
April 05, 2010
I love to make creative recipes in muffin cups, and Crustless Broccoli Quiche are too good to be true. They have very few carbohydrates, lots of protein and very little fat. They also taste great for breakfast, lunch or a snack, and they are a great way to get your kids to eat broccoli. Feel free to use all Cheddar cheese or substitute mozzarella, Parmesan or any of your favorite cheese. Note, they can stick to the pan so spray the pans well, and carefully take a knife around the edges to remove them. They should look like these-no crust, but still so delicous!
Broccoli Mini Quiche
Prep:
15 minutes
Cook:
35 minutes
Yield:
12 servings
Ingredients
1 (14-ounce) package frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
2 egg whites
1 egg
1 (103/4-ounce) can fat-free cream of mushroom soup
1/4 teaspoon freshly ground pepper
Preparation
1. Preheat oven to 350F.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
2. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well.
3. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture.
4. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan. Store in the refrigerator.
4 Responses to “Low Carb, Low-Fat Crustless Broccoli Mini Quiche”
Jon Lewis says:
April, 06 2010at 09:46 am
These were absolutely Delicious!!!
alison says:
April, 07 2010at 06:49 pm
Meg, your website is amazing!
Meg Cook says:
April, 07 2010at 06:47 pm
Going to the store in the AM to make this!! I will let you know how well I do :)
Susie says:
April, 08 2010at 05:32 am
Can you freeze these and thaw and use later?
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Raspberry-Blueberry Parfaits with Greek Yogurt: Great idea for Breakfast, Snack or Dessert (Perfect for Gluten-Free and Passover or Easter Recipes)
March 24, 2010
I am a huge fan of Greek yogurt (Fage 0% is my favorite) as you may have noticed throught my blog. Greek yogurt has 20 grams of protein per 8-ounces, 0 grams of fat and only 9 carbohydrates.
I have had lots of requests for spring recipe ideas, Gluten-Free, Passover and Easter recipes, and I thought Greek Yogurt Berry Parfaits fit in perfectly. These are so easy and only 6 ingredients. You can make them at the last minute or ahead of time. Feel free to substitute strawberries or blackberries.
Raspberry-Blueberry Parfaits with Greek Yogurt
Prep:
15 minutes
Yield:
4 servings
Ingredients
2 (6-ounce) containers no fat Greek yogurt (I used Fage)
2 tablespoons blueberry preserves
3 tablespoons raspberry preserves
2 teaspoons honey
1 pint fresh blueberries
1 pint fresh raspberries
2 tablespoons blueberry preserves
3 tablespoons raspberry preserves
2 teaspoons honey
1 pint fresh blueberries
1 pint fresh raspberries
Preparation
1. Combine 1 container Greek yogurt and blueberry preserves, stirring well; set aside.
2. Combine another container Greek yogurt, raspberry preserves and honey, stirring well.
3. Layer 2 tablespoons blueberry mixture, 2 tablespoons fresh blueberries, 2 tablespoons raspberry mixture and 2 tablespoons fresh raspberries in a parfait dish. Repeat with remaining making 4 parfaits.
2. Combine another container Greek yogurt, raspberry preserves and honey, stirring well.
3. Layer 2 tablespoons blueberry mixture, 2 tablespoons fresh blueberries, 2 tablespoons raspberry mixture and 2 tablespoons fresh raspberries in a parfait dish. Repeat with remaining making 4 parfaits.
One Response to “Raspberry-Blueberry Parfaits with Greek Yogurt: Great idea for Breakfast, Snack or Dessert (Perfect for Gluten-Free and Passover or Easter Recipes)”
A says:
March, 25 2010at 10:22 am
i just discovered Fage greek yogurt a few weeks ago (i'm a big fan of Cabot's "greek-style" yogurt).
smart/tasty idea mixing the plain flavor with fruit preserves.
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Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
No Responses to “Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup”
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Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins
January 18, 2010
I’m always looking for a great Blueberry Muffin recipe. These have a secret ingredient, bananas. This recipe for Blueberry-Banana Muffins is awesome and even better than original blueberry muffins. My daughter and I made these this afternoon when she was sick. Making these together and then tasting them, perked her up in no time. Enjoy these for breakfast, a snack or light dessert.
Blueberry-Banana Muffins
Prep:
15 minutes
Cook:
20 minutes
Yield:
18 regular muffins and 36 mini muffins
Ingredients
3 cups all-purpose or whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
3/4 cup skim milk
3/4 cup butter, melted
1 large ripe banana, mashed
1 teaspoon vanilla extract
2 cups fresh blueberries
Preparation
1. Preheat oven to 375°F.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
2. Beat eggs, milk, butter, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries. Lightly grease 18 regular-size or 36 mini muffin cups. Scoop batter evenly into muffins cups (I used a cookie scoop).
3. Bake regular size muffins at 375F for 18 to 20 minutes. For mini muffins, (bake at 350F for 14 to 15 minutes) or until toothpick inserted in centers comes out clean. Cool on a wire rack 10 minutes; remove from pans and cool completely.
4 Responses to “Awesome Blueberry Muffins with a Secret Ingredient: Blueberry Banana Muffins”
Alec Lewis says:
January, 18 2010at 07:25 pm
These muffins were so addictive! I couldn't even tell the banana was in there, but i loved them!
Mark Thompson says:
June, 14 2010at 07:25 am
These ARE awesome! I just made a batch, and couldn't be happier. They came out perfectly. Thanks for the recipe.
Carol says:
January, 22 2010at 10:50 am
In the blueberry-banana muffins...is it 3/4 CUP butter? Recipe doesn't say 3/4 of what measurement.
Alison Lewis says:
January, 22 2010at 10:56 am
3/4 cup butter
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One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt
January 11, 2010
My kids love Banana Bread so when we have overripe bananas they always get put to good use. My oldest son, Alec, has really taken to cooking lately (i hope he’s not going to be mad I wrote this). I was so busy in the kitchen tonight with lasagna and spaghetti that I said, “Why don’t you make it yourself?” He took a recipe of mine and modified it using no mixer, one bowl and stirred it all together at once. He substituted Greek yogurt for the buttermilk, and it came out great! He was so surprised and proud when it was came out of the oven, and I was really excited and impressed. It’s a great recipe. I hope it is one of many of his to come.
Low-Fat Banana Bread
Cook:
50 minutes
Yield:
12 to 14 servings
Ingredients
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
2 large eggs
11/2 cups mashed ripe banana (about 3 bananas)
1/3 cup nonfat Greek yogurt (I used Fage)
1 teaspoon vanilla extract
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
2 Responses to “One Bowl, No Mixer Low-Fat Banana Bread with Greek Yogurt”
Donna Askenazi says:
February, 09 2010at 09:34 am
I made this last night and it was awesome. Gave some to my neighbor's and everyone loved it.
Meal Makeover Mom Janice says:
January, 12 2010at 03:49 pm
Ooh, this looks so yummy! Now I know what to do with those overripe bananas on my counter! Love the addition of Greek yogurt.