Friday, January 29, 2010

Day #4: Whole Wheat Banana Muffins

I thought it was time to insert a healthy muffin into the mix after the coffee, cream, and chocolate rush :-). So, today's muffin is super healthy, super yummy, super moist, and the perfect treat for breakfast, snacks, or even lunch (just cut one in half and spread some peanut butter in between). Enjoy and feel good about it!
Tomorrow's Muffin: Raspberry Buttermilk Muffins

Whole Wheat Banana Muffins


1/3 cup raisins
3 tbsp fresh orange juice
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 bananas (overripe work best)
1/2 cup skim milk
2 large eggs
1 cup sour cream
6 tbsp canola oil
1 tablespoon cinnamon (this is my own personal addition)
grated rind of one orange

Put the raisins in a bowl, add the orange juice, and let soak for one hour. Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together both types of flour, baking powder, and salt in a large bowl. Mash the bananas in a separate bowl with the skim milk. Lightly beat the eggs in a large bowl, then beat in the banana/milk mixture, oil, soaked raisins, orange rind, and cinnamon. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

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