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Fruit and Nut Muffins
(recipe, Kim Carlson)
Although I used to be a fan of super-sweet and cakey muffins, that's no longer the case. But I still love the little package that a muffin represents — it's an easy snack. I came up with this recipe, and although it contains only a relatively little sugar, the fruit adds plenty of sweetness. I hope you'll experiment with the amount of sugar you like. Serve these muffins with butter and honey — or not.
- 1 cup whole-wheat pastry flour
- 1 cup unbleached all-purpose flour
- ¼ cup sugar (or less; see Note)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 large eggs
- ½ cup low-fat buttermilk
- ¼ cup canola oil
- 1 cup ripe bananas, mashed
- 1 cup frozen blueberries
- ½ cup chopped and toasted nuts, such as hazelnuts (optional)
- Preheat the oven to 350 degrees. Line a 12-muffin pan with paper baking cups.
- Combine the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk together the eggs, buttermilk, and oil in a 4-cup glass measuring cup with a pour spout or a medium bowl. Stir in the mashed bananas.
- Pour the wet ingredients into the dry ingredients and, using a rubber spatula, stir just until blended. Fold in the blueberries and nuts.
- Fill the muffin cups ¾ full (add more batter to each cup if you have extra). Bake for 20 minutes, then check to see if the muffins are browning. If they need more time, bake 5 minutes longer.
- Cool for 10 minutes before serving, or serve at room temperature.
I've made these muffins with just two tablespoons of sugar and without any sugar at all. Both options are good.