Blueberry-Banana Mini-Muffins

1¾ C all-purpose flour (white and/or whole wheat)
¾ t baking soda
½ t salt
¾ C sugar
1¼ t cream of tartar
2 eggs, beaten
½ C canola oil
2 ripe bananas, mashed
1+ C blueberries
 

Preheat oven to 350°.

Whisk together first 5 ingredients in a large bowl, making a well in the center.  In a smaller bowl, beat the eggs, add the canola oil and bananas and blend together.  Add banana mixture to the dry ingredients and mix until just blended.  Fold in blueberries.

Using mini-muffin tins lined with papers or sprayed with Pam, fill ¾ full or about 1 Tablespoon.  Bake for about 15 minutes or until wooden toothpick inserted in center of a muffin comes out clean.  Remove and cool on wire racks.

Yields about 3½ dozen.

Adapted from The Southern Living Cookbook (1987), page 77.


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