Tuesday, May 05, 2009
I just finished breakfast alone. It is gray and misty and rainy outside. Very much a curl up and read or write day not a go to work day. But it is a work day form me (I do have to do something besides writing the book, you know).
My breakfast has to be good and pretty hearty. This morning I ate a big bowl of plain yogurt and a Banana Blueberry Cornmeal Muffin. I am in love with these muffins. They are not too sweet, due to the fact that they have no processed sugar -- only one tablespoon of honey. They taste good, like real food, and healthy.
One of these mornings I will get tired of them, but for now I am in love.
Banana Blueberry Cornmeal Muffins
From Martha Stewart Living
1/2 cup yellow cornmeal, ideally stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus two tablespoons all purpose flour
1 and 1/2 cups mashed bananas (about three ripe bananas)
1/2 cup lowfat buttermilk
1 tablespoon brown rice syrup or honey (I used honey)
1 tablespoon fresh lemon juice
1 large egg
1 cup fresh or frozen blueberries
1 and 1/2 teaspoon sanding sugar
Preheat oven to 375. Line a standard (12 cup) muffin tin with paper liners. Coat liners with cooking spray.
Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
Spoon batter into prepared tin, filling each muffin cup to the brim. Sprinkle each muffin with a little sanding sugar (for sparkle!) Bake until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool completely in a pan on a wire rack.
I think this would also be an excellent base for other additions: banana raspberry muffins, banana dried cherry muffins, etc. Enjoy!