Thursday, October 20, 2011

Blueberry- Banana Cornmeal Muffins

(Makes 1 dozen)
Vegetable-oil cooking spray
½ cup yellow cornmeal, preferable stone ground)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plus 2 teaspoons all purpose flour
1 ½ cups mashed ripped bananas (3 large bananas)
½ cup low-fat buttermilk
1 tablespoon brown-rice syrup (or honey)
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen of Sunset Valley Organics blueberries
1 ½ teaspoons granulated sugar 
1.   Preheat oven to 375*. Line a standard (12 cup) muffin tin with paper liners; coat liners with cooking spray.

2.       Whisk tighter cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir tighter bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with reaming 2 teaspoons flour, and gently fold into batter.
3.       Spoon batter into prepared tin, filling to brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (muffins can be stored in an airtight container at room temperature for up to 3 days)



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