25
Banana-Blueberry Muffins
Two great fruit tastes in one delicious scratch muffin!
2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 cups Gold Medal® all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well drained) blueberries
1. Heat oven to 400°F. Turn Function dial to Bake. Place roasting rack on middle position in
oven. Grease bottoms only of 12 regular-size muffin cups with shortening, or line with paper
baking cups.
2. Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except
blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among
muffin cups (cups will be almost full). Sprinkle with additional sugar if desired.
3. Bake on rack 18 to 20 minutes or until golden brown. Immediately remove from pan. 12
muffins.
®Trademarks of General Mills, Inc. or its affiliates.
Reprinted with the permission of General Mills, Inc.