Sunday, July 26, 2009

Blueberry-Lemon Banana Bread Muffins without Cream Cheese Glaze

My husband knows how much I love to bake.

A couple of weeks ago, he suggested that we take some kind of baked good to the people who were selling us their house.

We got a really good deal because they had to move. We even managed to get their fridge.

From the day we moved from Utah, to the day we moved into our house, I think I baked 3 things. That really isn't very many considering I was baking multiple times a week before that. I even went a whole month without baking a single thing.

Maybe that doesn't sound like a big deal, but for me, it was wierd. I love being in the kitchen.
I love baking.

Here is one of those 3 things.

I baked these muffins to take to our house-sellers. They weren't home. We ate them instead.

Now, this is supposed to be a banana bread loaf, but I was thinking that mini servings are easier to share, so I made muffins and I also decided to just do a simple powdered sugar/fresh lemon juice glaze instead of the cream cheese one that was included with the recipe. I didn't want to take away from the banana/blueberry thing that was already going on.

We all enjoyed this variation. And it just happens to be blueberry season, right here in good
ol' GA.

Blueberry-Lemon Banana Bread with Cream-Cheese Glaze adapted

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1 cup mashed ripe banana (about 2 bananas)
1/2 cup egg substitute (I used 2 eggs)
1/3 cup reduced-fat sour cream
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon grated lemon rind
Cooking spray

Glaze: (I didn't use this glaze. I just mixed some powdered sugar with fresh lemon juice)
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese
3 tablespoons powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons water

Preheat oven to 350°.

To prepare the banana bread, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until mixture is well blended (about 1 minute). Add mashed banana, egg substitute, sour cream, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Gently fold in blueberries and lemon rind. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray or a muffin tin. Bake at 350° for 1 hour and 15 minutes or 20-25 minutes, if you are doing muffins, or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan. Cool completely on wire rack.

To prepare glaze, combine cream cheese, powdered sugar, lemon juice, and water, stirring with a whisk until smooth. Drizzle the glaze over cooled bread or muffins.

I got 17 muffins from this recipe.


Marie Rayner said...

Mary Ann, those muffins look gorgeous and moist and delicious! I think they are the tastiest looking muffins I have ever seen.

Barbara Bakes said...

Love the picture with the glaze drip on the plate! Wish I had blueberries in the fridge!

Chef Jeena said...

Wow Mary Ann I wish I lived near you if you take these bakes over to people! Lovely cakes with a perfect combination totally delicious!

Anonymous said...

Your muffins look perfect. Nice and moist.

bjandcec said...

Hi, Mare,
Every Saturday morning, I'm on here getting a recipe that I know will be yummy. This is the one morning when Jacob and Andrew are both home at the same time, so today muffins-yum! Love you, Mom