|
 
Ingredients
| 2
teaspoons |
Baking
Powder |
|
3/4
cup |
Banana,
ripe, mashed |
|
3/4
cup |
Blueberries |
|
1/4 cup |
Butter,
melted |
| 1/2
teaspoon |
Cinnamon,
ground |
| 1 |
Egg,
slightly beaten |
| 1
3/4 cups |
Flour,
all-purpose |
|
1/2 cup |
Milk |
|
1/4 cup |
Pineapple jam |
|
1/4 teaspoon |
Salt |
|
1/3
cup |
Sugar,
brown, packed |
| 1
teaspoon |
Vanilla |
Instructions
Preheat oven to 400°F.
Grease twelve 2 1/2"
muffin cups, set aside.
In a large bowl, combine flour, brown sugar, baking powder, cinnamon, salt.
Make a well in the center of the flour mixture, set aside.
In a medium bowl conbine banana, milk, melted butter, egg and vanilla.
Add banana mixture all at once to flour mixture.
Stirr until the mixture just is moistened. The batter should be lumpy.
Fold in the blueberries.
Spoon the batter into the prepared muffin cups. Fill about three-quarter
full.
Spoon one teaspoon of pineapple jam into the batter of each muffin cup.
Bake 15 to 20 minutes or until golden and a wooden toothpick inserted in center
comes out clean.
Cool in muffin cups on wire rack for 5 minutes.
Remove from muffin cups.
Serve warm with additional pineapple jam, if desired.
Source
Better Homes and Gardens (August 2005)
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