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||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)|
I’ve made these muffins with just two tablespoons of sugar and without any sugar at all. Both options are good.
This content is from the Culinate Kitchen collection.
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