Gordon Ramsay's Whole Wheat Blueberry Muffns |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from Spry Living. Gordon calls this a power breakfast. Ingredients:
2 very ripe large bananas |
2 cups whole wheat flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup light brown sugar |
1 tablespoon light brown sugar |
1 1/4 cups low-fat buttermilk |
1 large egg |
1/3 cup light olive oil |
7 ounces blueberries, rinsed |
Directions:
1. Preheat the oven to 350 degrees.
2. Peel the bananas and mash in a bowl, using a fork.
3. Mix the flour, baking powder, baking soda, salt, and 1/2 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, olive oil and mashed bananas. Fold the ingredients together until just incorporated. Gently stir in blueberries.
4. Spoon the batter into 12 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean. Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
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