BLUEBERRY BANANA MUFFINS
Source: the 1994 Mercedes Benz cookbook Picnics
Makes 1 dozen

1/2 cup (1 stick) margarine, at room temperature
3/4 cup granulated sugar
2 eggs
2 to 3 bananas, mashed (approx. 1 cup)
1/2 cup milk
2 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
2 cups fresh or frozen blueberries

Preheat oven to 375 degrees F. Grease 12 muffin-tin cups or line with paper liners.

In a medium bowl with an electric mixer, beat together the margarine and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the bananas and milk.

In a large mixing bowl, combine the flour, baking powder and cinnamon. Add the margarine mixture to the dry ingredients and mix only until the batter is moist.

Carefully stir in the whole blueberries. If using frozen blueberries, add them while they are still frozen or they will turn the batter purple. Spoon the batter into the prepared muffin tin, filling the cups to the top.

Bake for 30-35 minutes, or until golden brown. Cool on a rack.

Can be stored for up to 4 days in the refrigerator, in a tightly sealed plastic container or in plastic bags.