Tuesday, June 18, 2013

Banana Whole-Wheat Muffins

Banana Whole-Wheat Muffins


1¼ cups sifted all-purpose flour
¾ cups whole-wheat flour
½ cup sugar
½ teaspoon salt
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon nutmeg
2 eggs, slightly beaten
½ cup melted butter
½ cup (8 oz) sour cream
1 teaspoon vanilla
2 medium size bananas


1.                  Preheat oven to 350°.  Grease bottoms of 14 (2 ½-inch) muffin-pan cups, or 11 (3-inch) muffin-pan cups; or line each with paper liner.
2.                  Sift flours with sugar, baking powder, baking soda, nutmeg, and salt into large bowl.
3.                  Make a well in center of flour mixture.
4.                  Add eggs, butter, sour cream, bananas and vanilla.
5.                  Blend and fold all together.
6.                  Using ¼ cup measuring cup, spoon batter in muffin cups, filling each slightly more than half full.
7.                  Bake 30 minutes, or until golden and cake tester inserted in center comes out clean.
8.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Banana Whole-Wheat Muffins was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

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Shirley-Ann Pearman

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