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1
⁄2 cup granulated sugar
1
1
⁄2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon ground cinnamon
1
⁄2 cup chopped, toasted pecans
1
⁄2 cup blueberries, fresh or frozen
(thawing not necessary)
cooking spray
Preheat oven to 350°F on convection bake with rack in
position 1 (bottom position).
Spray standard size (2
1
⁄2 inch x 1
1
⁄4 inch) muffin tin with
nonstick cooking spray.
In a large mixing bowl, mix together the egg, butter-
milk, vegetable oil, and vanilla. Stir in sugar and then the
remaining dry ingredients. Carefully stir in pecans and
blueberries (berries will bleed if you overwork them).
Scoop batter evenly into muffin tin. Bake for about
20 to 25 minutes, until muffins are golden and a cake
tester comes out clean.
Nutritional information per serving:
Calories 206 (48% from fat) • carb. 24g • pro. 3g • fat 11g
sat. fat 1g • chol. 18mg • sod. 153mg • calc. 21mg • fiber 1g
BANANA WALNUT LOAF CAKE
Makes one 1
1
⁄2-pound loaf, 12–14 slices
2 cups unbleached, all-purpose flour
1
⁄2 teaspoon baking powder
3
⁄4 teaspoon baking soda
1
⁄2 teaspoon salt
1
⁄2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs