By Request

By Catherine Kekoa Enomoto

Wednesday, September 24, 1997

Dole
Blueberries complement the sweetness
of bananas in these yummy muffins.

Bananas give muffins
flavor boost

ONE of the great pleasures of home baking is moist, fruit-packed muffins hot out of the oven. Make lots for busy days; then microwave them in a slightly damp paper towel for 20 to 30 seconds, or pop them into a preheated 350 degree oven for 10 minutes. Freeze muffins in resealable plastic bags for up to three months.

A secret of tender muffins is to stir the batter gently, just until all ingredients are moistened. The batter should appear lumpy and no flour should show.

Here are three recipes for banana muffins for Noela Bishaw of Kuliouou, who wanted a banana muffin recipe from the former Queen's Surf or any recipe "as long as it's good."

Island Banana Muffins

(From "Homemade Breads" cookbooklet,
Betty Crocker/Gold Medal)

1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/3 cup milk
1/4 cup vegetable oil
1 egg
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped macadamia nuts or pecans
1/4 cup flaked coconut
1/4 cup chopped candied pineapple

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2 by 1-1/4 inches, or line with paper baking cups. Beat bananas, brown sugar, milk, oil and egg in large bowl. Stir in flour, baking powder and salt just until flour is moistened. Fold in nuts, coconut and pineapple. Divide batter evenly among cups (cups will be very full). Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. Makes 12.

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Approximate nutritional analysis per muffin: 230 calories, 9 grams fat, 20 milligrams cholesterol, 200 milligrams sodium.*

Buckwheat Banana Muffins

(From "Dr. Shintani's Eat More, Weigh Less Cookbook"
by Terry Shintani, Halpax Publishing, 1995, $18)

1 cup soy milk
1 tablespoon lemon juice
1 cup overripe bananas, mashed
1/2 cup barley malt
1-1/2 teaspoons vegetable oil
1-1/2 teaspoons egg replacer plus 2 tablespoons water
1 teaspoon vanilla extract
1 cup buckwheat flour
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Line 12 muffin tins with baking cups. Blend soy milk, lemon juice, bananas, barley malt, oil, egg replacer and vanilla until smooth.

In a separate bowl, blend flours, baking powder, baking soda and sea salt. Fold in banana mixture just until the dry ingredients are moistened. Do not over mix.

Spoon batter into cups, three-fourths full. Bake 15 to 20 minutes at 420 degrees or until done. Makes 12.

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Approximate nutritional analysis per muffin: 128 calories, 1.6 grams fat. Sodium content not available.*

Bananaberry Bombs

(From "Looneyspoons -- Low-Fat Food Made Fun!"
by Janet and Greta Podleski, Granet, 1997, $20)

1 cup quick-cooking rolled oats
1/2 cup EACH all-purpose flour and whole-wheat flour
1/4 cup wheat germ
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas
2 egg whites
1/4 cup reduced-fat butter or margarine, melted (not fat-free)
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees.

Combine oats, flours, wheat germ, sugar, baking powder, baking soda and salt in a large bowl. Stir well and set aside.

In a small bowl, whisk together bananas, egg whites and melted butter until smooth. Add to dry ingredients and mix just until moistened. Gently fold in blueberries.

Spray large muffin tin with nonstick spray (or use paper muffin cups). Divide batter evenly between 12 muffin cups. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Makes 12 muffins.

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Approximate nutritional analysis per muffin: 173 calories, 3 grams fat, 4 milligrams cholesterol, 269 milligrams sodium.*