Muffin making day ... yay! Thought it was time to stock the freezer. And for some extra fun I dug out this cool vintage muffin tin that Hubs inherited from his grandmother.
2 C. whole wheat pastry flour
3/4 t. baking soda
3/4 t. coarse salt
3 over ripe bananas
1 1/2 C. blueberries, frozen blueberries stay in tact better than fresh
1 C. brown sugar
1/3 C. sour cream
2 eggs, beaten
1/4 C. unsalted butter, melted
1 1/2 t. vanilla extract
Preheat oven to 350 °F (180 °C). Grease muffin tin. Sift together flour, salt, and baking soda in a medium bowl. In a large bowl, mash bananas and stir in sugar, butter, eggs, sour cream, and vanilla. Roll in the blueberries at the end.
Fold in flour mixture into banana mixture careful not to over stir. Nobody likes a tough muffin. Fill each muffin tin 2/3 full. The length of time you cook the muffins will depend on the size of your muffin tins; our mini muffins were done after 15 and the medium sized ones took about 20 minutes.
These mini guys are going in the freezer for future school snacks.