简介
用料
| whole wheat flour | 2 cups |
| all purpose unbromated flour | 1 cup |
| shredded wheat crumbs | 2 cups |
| baking powder (I use aluminum free) | 1 1/2 Tbps |
| salt | 1 tsp |
| pecan, lightly chopped | 1 cup |
| raw sugar | 2/3 cup |
| vanilla greek nonfat yogurt | 1/2 cup |
| fruity olive oil | 1/3 cup |
| large ripe bananas, peeled and sliced thin | 2 |
| eggs | 2 |
| milk | 1 1/2 cups |
| fresh blackberries (I tried to use the smaller berries or cut the big one in half) | 1 1/2 cups |
Banana Blackberry Shredded Wheat Muffins的做法
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Preheat oven to 400 F.
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Combine the dry ingredients (including pecans) and stir. Set aside.
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In your mixer’s bowl, beat sugar, yogurt and oil together. Add sliced bananas and mix until they break into smaller pieces. Add eggs and milk. Mix until will combined. With mixer on low speed, slowly added dry ingredients and mix until uniform. Turn off mixer. Add berries and fold in with a spatula to keep from breaking up berries.
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Use a large ice cream scoop and place batter into paper lined or silicone coated muffin tins. Add more berries to any muffin that you think needs them (no matter how I mix these-I can never get the berries to be equally distributed). Bake for 25 minutes until lightly browned and toothpick placed in muffin comes out clean.
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Remove from tins after 5 minutes and let cool completely. Enjoy!
