If you have the type of family that fights over the corners of the pan because of the crispy and chewy texture. With these cupcakes, every single one has all the yummy qualities of those corner pieces. read more
I learned to make this when I camped as a teenager. It is the perfect summertime/camping meal for a campfire or grill. read more
For those who like french toast and love blueberries – you simply can’t go wrong with this one…
read more
All I can say is – YUM!
INGREDIENTS:
- Vegetable oil cooking spray
- 1 large egg
- 2 tablespoons fat-free sour cream
- 2 tablespoons lowfat buttermilk
- 1/2 cup oat bran
- 1/3 cup whole-wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups mashed banana (about 3 medium)
- 2 tablespoons brown sugar
- 1/2 cup blueberries, fresh or frozen, unsweetened
- 1/2 teaspoon grated orange zest (optional)
Step 1 – Heat oven to 375º. Coat a standard muffin pan with cooking spray.
Step 2 – Whisk egg, sour cream and buttermilk in a bowl.
Step 3 – Mix oat bran, flour, baking soda, baking powder and salt in a second bowl.
Step 4 – Combine banana and sugar in a third bowl. Stir in buttermilk mixture. Sprinkle in flour mixture and stir gently. Fold in blueberries and zest, if desired. Fill muffin cups 3/4 full with batter. Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
We love Banana bread. We love Cheesecake. In this dessert, I’ve combined these two loves into a wonderfully sinful treat that oddly enough reminds me of a cheese danish on steroids, but with banana bread goodness. read more
