B&b Muffins
By: pepsakoy
Published: Wednesday, December 9, 2009 - 10:19pm

Ingredients




1/4 cup softened butter
 cup caster sugar
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 large very ripe bananas, mashed
3 tablespoons + 1 tsp natural plain yogurt
 cup toasted walnuts
1 1/2 teaspoons vanilla
 cup shredded coconut
3/4 cup blueberries (divided)

Preparation

1 Preheat oven to 350 degrees.  2 Line a muffin tin with 9 muffin cases.  3 Cream together the butter and sugar with a mixer.  4 Add the egg, mixing thoroughly, then stir in vanilla and blend well. 5 In separate bowl whisk together flour, salt, baking powder and baking soda.  6 Slowly add the dry ingredients into the butter mixture, alternating with the yogurt - make sure to start with flour and end with flour. 7 Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently; Set aside and cool. 
 8 Mash the bananas very well with a fork. 
 9 Gently add the smashed bananas, toasted nuts and coconut into the batter then carefully stir until combined. 
 10 Fold in blueberries, reserving a few for the top of each muffin. 
 11 Pour the batter into the cases then sprinkle the remaining blueberries on top.
 12 Bake for 22-25 minutes or until tester comes out of the center of the muffin clean.

 13 Let cool in the pan for a few minutes before transferring to a rack. 
 14 Let cool for at least 5 minutes before serving.

About


I adapted it from the original source to fit my taste and supplies in hand..