Blueberry-Lemon Muffins

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.

Step: 2

Stir together bananas, brown sugar, applesauce, egg, and lemon extract in a large bowl. Sift together flour, baking powder, salt, ginger, and baking soda in another bowl.

Step: 3

Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in blueberries. Spoon batter evenly into prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Per Serving: 147 calories; protein 3.1g; carbohydrates 32.7g; fat 1.2g; cholesterol 15.5mg; sodium 387mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.