Banana-Blueberry Muffins
"The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups...."
INGREDIENTS
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3/4 cup nonfat or low-fat buttermilk
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3/4 cup packed light brown sugar
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1/4 cup canola oil
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2 large eggs
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1 cup mashed ripe bananas (about 3 medium)
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1 1/4 cups whole-wheat pastry flour (see Note)
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 1/4 cups blueberries, fresh or frozen
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Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods
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