Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | cups unsifted, dipped | pastry flour, whole wheat | 2 1/4 | cups | all-purpose white unbleached flour | 1/2 | cup, packed | firmly packed brown sugar | 1/2 | teaspoon | sea salt, fine | 1/2 | teaspoon | baking soda | 2 | teaspoons | baking powder | 1/2 | cup, mashed | mashed banana ripe | 1 | cup | buttermilk | 3 | large | egg substitute | 1 | teaspoon | vanilla extract | 1/2 | tablespoon | Light Smart Balance Buttery Spread (Softened) | 1 | cup, quartered or chopped | berries |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 450 F/205 C, with a rack in the cneter. Line a muffin tin with papers. In a large bowl, combine the flours, sugar, salt, baking soda, and the baking powder. In another bowl combine the bananas, buttermilk, eggs, vanilla, and butter. Stir until blended and uniform. Gentley stir the berries into dry ingridents. Pour the wet over the dry and mix until just combined. Fill the muffin tins 2/3 full, sprinkle with more berries amd a generous dusting cinnamon sugar. Bake 25-40 minutes. |
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