Blueberry, Banana and Bran Muffins

This recipe is presented as it appears in "Graham Kerr's Best", Copyright 1995 by The Treena and Graham Kerr Corporation. G.P.Putnam's Sons. These are awesome muffins. You've got to give them a try with the Yogurt Spread. Beautiful. Published here by permission.

Time Estimate: Hands-on, 20 minutes; unsupervised, 25 minutes.
Makes 12 muffins

2 tablespoons brown sugar
2 egg whites
1/2 cup nonfat milk
1/4 cup molasses
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup whole-wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen (not thawed) blueberries
2 tablespoons sliced almonds
1 teaspoon cinnamon
1/2 ripe banana, sliced

Blueberry, Banana Yogurt Spread
yields 1 1/4 cups

1/2 cup mashed blueberries
1 medium ripe banana, mashed
1/4 cup plain, nonfat yogurt


Preheat the oven to 400*F. In a large bowl, whisk the brown sugar and egg whites until frothy. Stir in the milk, molasses, applesauce and vanilla.

In a medium bowl, combine the flours, bran, baking powder and baking soda. Stir in the blueberries, almonds and cinnamon. Add the banana slices, keeping them separated and making sure each slice is completely coated with the flour. Gently add the wet ingredients to the flour mixture. Don't overmix- it took me approximately 40 stirs to incorporate.

Line the muffin tins with foil muffin cups. Fill each cup two-thirds full and bake in the preheated oven for 25 minutes. The muffins really stick to paper cups. I believe this is due to the low- fat content of the batter.

The yogurt spread: While the muffins are baking, mix the blueberries, banana and yogurt together until well incorporated.

To serve: Place each muffin on its own plate- remember: only one per serving- and spoon 1 tablespoon of the spread on the side.