Wednesday, September 30, 2009

Banana Blueberry Lemon Muffins

Last night I made Banana Blueberry Lemon Muffins for my office's bake sale as part of Week of Caring/Community Support month. I used the recipe from Dragon's Kitchen and made some adjustment (added one more banana and blueberry) because I wanted the muffins to be lighter and more fruity. In addition to the muffins, I also made our Espresso Chocolate Chip Cookies - we refrigerated the dough for 24 hours for better texture and more concentrated flavor.

2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 teaspoon vanilla
1 tablespoon lemon juice
10 oz blueberries
2 tablespoons grated lemon rind
3 tablespoons raw sugar

  • Preheat oven to 375 F. Lightly grease muffin tin.
  • Combine flour, baking powder, salt, cinnamon and lemon rind.
  • Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.
  • Stir in dry ingredients until blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.
  • Sprinkle the raw sugar evenly over the muffins.

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