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Preheat oven to 350 degrees F (177
degrees C). Position rack in center of oven. Line the muffin pan with
paper liners or grease with butter or a vegetable spray. Set aside.
In a small saucepan melt
the butter. Set aside.
In a medium sized bowl
whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add
the melted butter to the brown sugar mixture and stir to combine.
In another large bowl
combine the flour, baking powder, baking soda, cinnamon, and salt. Gently
fold in the berries,
making sure they are coated with flour. This helps to prevent the berries from
sinking during baking. Do not overmix or the blueberries will end up coloring
the batter blue. Add the wet ingredients to the dry ingredients and stir only
until the ingredients are just combined. Do not overmix the batter or tough
muffins will result.
Fill each muffin cup
about two thirds full of batter, using two spoons or an ice cream scoop. Fill
any unused muffin cups halfway with water to prevent warping of the pan and/or
over browning of the muffins. Place in the oven and bake until a tester
inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer
to a wire rack to cool.
Makes 12 regular sized muffins.
Adapted from Oregon's
Cuisine of the Rain by Karen Brooks.
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