MUFFINS (AGAIN)

I made these banana-blueberry muffins back on August 4th.  But I liked them so much I decided to try them again.  This time I left them in the oven about 8 minutes longer and the tops browned a bit more.

The first ones I made were delicious.  So are these.  For some reason the banana flavor comes out a bit more.  SWMBO said of the first ones that the banana seemed wasted because she couldn't taste it.  At any rate, I'll probably make them again some day.  After I lose the pounds from this batch.



Here's the recipe so you can make your own.  Let me know how they turn out.

Banana-Blueberry Muffins

1 stick butter

3/4 cup granulated sugar

2 eggs

2 bananas, mashed

1/2 cup milk

2 cups flour

2 tsp baking powder

1/2 tsp cinnamon

2 cups blueberries, fresh or frozen

Heat oven at 350.

Cream butter and sugar, add eggs, mix in bananas and milk.  In separate bowl combine flour, baking powder and cinnamon.  Add moist to dry ingredients and mix only until batter is moist.  Carefully stir in the whole blueberries.

Spoon into greased muffin tin and bake 25 minutes.  (I added about 8 minutes to that this time to brown them more.  Altitude can have an affect on your baking.)

SATURDAY MORNING MUFFINS

First, credit where credit is due.  I swiped this recipe from Tess Kincaid, a blogger pal of mine near Columbus, Ohio.

They are banana blueberry muffins.



Fresh from the oven.

Mine didn't rise as much as the ones Tess made recently.  But I think that's because I'm at about a mile high elevation and I didn't make any adjustments to her recipe to accomodate that.  Still, they are delicious.

Thanks for the recipe, Tess.