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LOW FAT BLUEBERRY BANANA MUFFIN

May 3, 2011 8:57 pm 0 comments
Low Fat Blueberry Banana Muffin

Low Fat Blueberry Banana Muffin

Muffin is an American English name for a kind of bread that is baked in small portions that have many forms like small cakes or cupcakes in different shapes although they are not as sweet as cupcakes and generally lack frosting.

You can also prepare savory varieties such as cornbread muffins. Low fat blueberry banana muffins are a great way to use up ripe bananas. Blueberries taste excellent when combined with banana flavor and they add an extra nutritional punch. There is a wide range of varieties and flavors of muffins made with specific ingredients such as blueberries, chocolate chops, raspberry, date, nut, banana, orange, strawberry, almond, lemon, cinnamon, pumpkin, carrot etc baked into the muffin. Muffins are exceptional in taste are often eaten for breakfast or may be served during tea (tea cake) or other meal times.

Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th century American cookbooks, can be found in much older cookbooks. The English muffin which predates the American muffin is a type of light bread leavened with yeast. It is usually baked in a flat sided disc shaped tin, typically about 8 cm in dia. Muffins are usually split in two, toasted and served with butter.. Traditionally muffins were toasted in front of an open fire or stove, using a toasting fork. Muffins can also be eaten cold with a hot drink at coffee shops and diners, or split and filled similar to a sandwich.

Muffins made from cornmeal are popular in the United States. Though corn muffins can simply be muffin shaped cornbread, corn muffins tend to be sweeter. Similar to the pan variety, corn muffins can be eaten with butter or as a side dish with stews or chili. Muffin cups are round sheets of paper, foil or metal, with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.

Blueberries are sold fresh or processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries which in turn may be used in a variety of consumer goods such as jellies, jams, blueberry pies, muffins, snack foods, and cereals.

To prepare the low fat blueberry banana muffin, firstly preheat oven to 380 degree F. In a large bowl, sift together the flour, baking soda, baking powder and salt and set aside. In another large bowl, whisk together the sugar, oil, egg and sour cream. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the ½ cup of blueberries. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining ½ cup of berries on top of muffins and press down lightly.

Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes rotating pan halfway through. Remove from oven and turn out upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Tip – lightly dust the berries with flour before added them to the batter and it will keep them from sinking to the bottom.

Do try this recipe and have an excellent taste of blueberry and banana. Click on the link for detailed recipe:

http://www.vahrehvah.com/Low+fat+Blue+Berry+Banana+Muffin:4090

Blueberries have a diverse range of micronutrients, with notably high levels (relative to respective Dietary Reference Intakes) of the essential dietary mineral manganese, vitamin B6, vitamin C, vitamin K and dietary fiber. Especially in wild species, blueberries contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including inflammation and certain cancers

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