Preheat oven to 400 degrees. Lightly grease 12 2-1/2 inch muffin cups. Combine flour, baking powder, salt, and cinnamon in a bowl. Beat bananas in a large bowl with an electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until just blended. Stir in blueberries until just combined. Spoon into prepared muffin cups, dividing batter equally. Sprinkle tops of muffins with granulated sugar and bake 20-22 minutes, until golden brown. Remove muffins from pan and cool on wire rack. You can substitute the 6 Tbsp butter with 1/4 c nonfat yogurt, and these come out fine. The fat from the 2 eggs is negligible when divided by 12. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke
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|Serving Size: 1 Muffin (120g)|
|Recipe Makes: 12|
|Calories from Fat: 93 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 191.5mg||59 %|
|Sodium 163.3mg||6 %|
|Potassium 184mg||5 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 35.9g|
|Protein 8.6g||12 %|
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Calories per serving: 275
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