Yields: 12 muffins
2 Cups Emmer Flour
½ Cup packed light brown sugar
2 tsp baking powder
½ tsp kosher or sea salt
1 Cup mashed banana (about 3 small or 2 medium bananas)
½ Cup buttermilk
½ Cup milk
2 large eggs
2 Tb vegetable oil
1 ½ Cups blueberries (fresh or frozen – not thawed)
Preheat oven to 400 degrees. Grease or line a 12 cup muffin tin with paper liners. In a medium bowl combine the emmer flour, brown sugar, baking powder and salt; mix well. In a large bowl combine the banana (and mash if not already mashed), buttermilk, milk, eggs and oil. Mix well with a fork. Add the dry ingredients to the wet ingredients and mix until almost combined, then fold in the blueberries.
Divide batter among the muffin cups and bake in oven for about 25 minutes, until a tester inserted in the center of the muffin comes out dry. Cool on a rack in the pan for 10 minutes, then eat or remove from pan to continue cooling. Once completely cool, muffins can be stored in a sealed container at room temperature for 4 to 5 days. For that fresh muffin effect, reheat for about 5 minutes in a 350 degree oven.
*This recipe is on the back of our Emmer Flour Packages!
Recipe by: Acacia Larsen for Bluebird Grain Farms