B&b Muffins


Photo: pepsakoy
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Ingredients

1/4 cup softened butter
cup caster sugar
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 large very ripe bananas, mashed
3 tablespoons + 1 tsp natural plain yogurt
cup toasted walnuts
1 1/2 teaspoons vanilla
cup shredded coconut
3/4 cup blueberries (divided)

Preparation

1
Preheat oven to 350 degrees.
2
Line a muffin tin with 9 muffin cases.
3
Cream together the butter and sugar with a mixer.
4
Add the egg, mixing thoroughly, then stir in vanilla and blend well.
5
In separate bowl whisk together flour, salt, baking powder and baking soda.
6
Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour.
7
Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently; Set aside and cool.
8
Mash the bananas very well with a fork.
9
Gently add the smashed bananas, toasted nuts and coconut into the batter then carefully stir until combined.
10
Fold in blueberries, reserving a few for the top of each muffin.
11
Pour the batter into the cases then sprinkle the remaining blueberries on top.
12
Bake for 22-25 minutes or until tester comes out of the center of the muffin clean.
13
Let cool in the pan for a few minutes before transferring to a rack.
14
Let cool for at least 5 minutes before serving.

Tools

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About

I adapted it from the original source to fit my taste and supplies in hand..

Yield:

9 muffins

Added:

Wednesday, December 9, 2009 - 10:19pm

Creator:

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