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Banana Berry Yogurt Muffins

Jun 26, 2010

There's not much better than a wild blueberry in summer except a muffin filled with them! Their subtle sweetness and tart pop makes these muffins an instant favorite. Not to mention the health benefits: high in protein, fiber, omega-3s and antioxidants. So eat guilt-free as you take a bite of this. Simply combine 1 cup white flour, 1 cup whole wheat flour, 1/3 cup ground flax, 1/2 cup sugar, 1 tbsp cinnamon, 1 tsp baking powder and 1/2 tsp salt in a bowl. In a second bowl, combine the wet ingredients: 1 8 oz cup nonfat Greek yogurt (raspberry flavored), 2 ripe bananas (peeled and mashed), 1/4 cup canola oil, 1 beaten egg and 3 tbsp skim milk (preferably Skim Plus for an extra shot of calcium and vitamin D). Pour wet ingredients into dry and mix until just combined. Fold in 1/2 pint of blueberries then pour into muffin tins and bake at 350 for about 15 minutes. Enjoy! Article and photo(s) copyright of Michelle Cimino.

Ingredients

Preparation

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josephinesped

Thu, 07/01/2010 - 10:07

According to Dr. Clark, who explained what my taste buds were tasting, almost all baking soda is contaminated with a toxic heavy metal nowadays. Baking powders contain baking soda; so, I make my own baking powder--something I learned about to avoid aluminum, but aluminum is not nearly the problem that we now have. And I had been wondering why that yukky aftertaste was, lingering, when I ate baked goods--even in some nationally-distributed mixes. PP I buy United States Pharmaceutical grade baking soda from the Dr. Clark Store, on-line, and use one part of that to two parts of cream of tartar and two parts of filler such as flour or cornstarch. The filler makes this combination measure the same as the commercial baking powders, upon which most recipes are designed. Now, I can taste the food again!--though I rarely eat wheat products anymore. PP This is not like some of the baking powders, though. It is not double-acting. This is single-acting baking powder. It takes some informed technique to use it rightly. The main issue is to stir it in near the end of the process and quickly get the product cooking. The double-acting baking powders start to react, forming bubbles, when they get wet, as do the single-acting. Double-acting have a second reaction, releasing a second set of bubbles when they heat-up. PP So, the whole idea with single-acting powders is to do as I mentioned--add it near the time for cooking. For instance: baking muffins, make certain that the wet ingredients are mixed well first, then mix the dry ingredients well before combining the two. Have all muffin pans ready and the oven pre-heated; and quickly use a measuring cup to put the batter into the baking tins--stirring and disturbing the batter with the measuring cup as little as possible during this process. Also, rather than dropping the batter into the muffin cups, push it out in one glob with a spoon. This lessens the mixing after the addition of the baking powder, and allows quick entrance into the oven. PP Some batters need stirring to develop some gluten, as with cakes. So, I put the single-acting baking powder into the last bunch of flour that is added--stirring it into the flour well. This way, I can beat the cake batter a bit after adding other flour and liquid, but quickly whisk in the last part of the flour and get it all into the oven.