Tuesday, May 4, 2010

Blueberry Banana Muffins

Do you ever put a banana in your bag for later, and then forget about it until much later? And it's all mushy and weird?
And you kind of don't want it anymore?Well, today I found yesterday's banana and decided to make some muffins.

A note about this recipe: you might think it's a really bad idea to put vinegar in your muffins, but you are wrong! It helps to leaven them (with the baking soda) and it makes them tender and lovely.

dry ingredients:1 c. all purpose flour
1 c. whole wheat flour
1/4 c. cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg1/8 tsp. cloves
1/8 tsp. cardamom

wet ingredients:
1 large mushy ripe banana
1/3 c. canola oil
1/2 c. soy milk + 1 tsp. apple cider vinegar
1/4 c. maple syrup
1 small container plain or vanilla soy yogurt (6 oz., or 1/2 c. plus 2 Tbsp.)
1/4 c. water or additional soy milk
1/2 c. frozen or fresh blueberries
Glaze: 1/4 c. granulated sugar dissolved in 1/3 c. warm soy milk

1. Preheat oven to 350 F. Grease a muffin pan, and line with paper liners if you like. (They're optional here: these muffins are sturdy enough that you can bake them right in the pan if you want to.)
2. In a medium bowl, combine all the dry ingredients.
3. In a large bowl, mash the banana with a fork.
4.In a small bowl, pour the cider vinegar into the soy milk and stir. Set aside for five minutes until the milk has curdled. This will look really really weird and gross, but it will be fine, trust me. After five minutes, add this all the remaining wet ingredients to the banana
and mix thoroughly.
5. Stir the dry ingredients into the wet until just combined. Do not overmix, or the muffins will be tough. It's ok to have a few small lumps, I promise!
It still won't look delicious, but have some patience!

6. Stir in the blueberries. If they are frozen, don't thaw them first, or it will turn your batter purple. Better to just let them thaw in the oven!
7. Spoon the batter into the prepared muffin pan and bake for 18 minutes, or until a knife inserted into the center of a muffin comes out clean.

8. Spoon glaze over the muffins while they're still warm in the muffin pan. Once they've cooled down a bit, you can leave them on a cooling rack or plate to cool the rest of the way.
Enjoy for breakfast, lunch and dinner. (Just kidding, really you should only enjoy them for breakfast and lunch.)