First, if you didn’t read yesterdays post , do it… now. Then think about the food that you buy, and then make these muffins!
What’s a girl to do on a hot and humid Sunday? Bake muffins of course. Actually, my mom is on her way to King Arthur’s baking school for three days and I may or may not be jealous. As pay back, I decided to do the first major baking event in my parents newly remodeled kitchen.
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ/flax, baking soda and salt.
In a large bowl, beat butter and both sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash banana with a fork ; stir in milk and vanilla.
With the mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more. (I baked mine for 25 minutes and it was perfect.)
The end result: these little morsels are A-M-A-Z-I-N-G. And, I think they’re pretty darn healthy. Whole grains, fiber, Omega-3’s and fresh fruit. I’ll take that any day. Add a bit of Earth Balance and you’ve got yourself a mighty fine snack.