July is national blueberry month, so here is one of my favorite recipes using the lovely blueberry.
What you’ll need –
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup brown sugar
1/3 cup butter (softened)
1 tsp vanilla
2 ripe bananas
1 pint blueberries (2 cups)
Pre-heat oven to 375 degrees
Sift 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon and put into a large mixing bowl. Make a well with the dry mixture.
Cut 2 ripe bananas into chunks and puree in blender. Add 2 eggs, 3/4 cup soft brown sugar, 1/3 cup softened butter, 1 tsp vanilla & blend again.
Pour wet mixture into flour mixture and stir well.
Gently fold in 1 pint blueberries.
Spoon mixture into greased muffin tins. Bake 25 minutes until risen. Cool in tin for 10 min, then cool on wire rack.
Yield, approx. 14 muffins
This little treat will satisfy that sweet tooth without hurting your waist line that you have been working so hard for with these summer months approaching.
What you need —
1 piece each kiwi, cantaloupe, pineapple
Skewer the fruit and drizzle with 1 tsp. Hershey’s chocolate syrup