Skill required: Confident beginner
Vegetable oil cooking spray
1/2 cup yellow cornmeal
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup plus 2 teaspoons all purpose flour
1 1/2 cups mashed ripe bananas (3 large bananas)
1/2 cup low-fat buttermilk
1 tablespoon brown-rice syrup OR honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoon granulated sugar
1. Preheat oven to 375 degrees F.
2. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
3. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour.
4. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg and vanilla.
5. Fold cornmeal mixture into banana mixture just until combined.
6. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
7. Spoon batter into prepared tin, filling to the brims.
8. Sprinkle each muffin with sugar.
9. Bake until a toothpick inserted into center of 1 comes out clean, about 30 mintes.
10.Let cool completely in pan on a wire rack.
Yield: 12 Muffins
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