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3/4 cup nonfat or low-fat buttermilk
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3/4 cup packed light brown sugar
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1 cup mashed ripe bananas (about 3 medium)
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1 1/4 cups whole-wheat pastry flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 1/4 cups blueberries, fresh or frozen
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Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
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