I was feeling a little extra Betty Crocker today so I decided to make some blueberry banana muffins.
Ingredients
1 blueberry packet (okay, I may have cheated a little)
1/4 cup of blueberries
2 ripe bananas
1/2 of almond milk
4 tablespoons of heavy cream
Since the dry ingredients already game prepackaged, all I needed to do was add the wet ingredients. I first grabbed the fruits to prep them. The bananas were extremely ripe so all I had to do was mash them in a bowl. Grab about 1/4 of blueberries and cut them in half ( it will help them mesh with the batter). I added about 4 tablespoons of heavy cream and 1/2 of almond milk. After ingredients are added to the dry ingredients go ahead and mix them all together. I them sprayed a 24 min cupcake pan with PAM and set the oven to 425 degrees. Once filled, bake for about 7 to 9 minutes.
Quick tip: use a toothpick to poke in the center of the muffin and if it comes out clean, they are properly cooked. Make sure to let them cool after pulling them out if the oven.
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