What better way to use seasonal blueberries than to blend them with a banana muffin base? A conventional banana muffin recipe can be made using whole wheat flour and a lot of the sugar can be replaced with honey, Greek yogurt, and applesauce for a rich, dense texture. These banana-blueberry muffins are a delicious, light dessert or breakfast option.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup milk
- 1 egg
- ⅓ cup dry bread crumbs
- ⅓ cup snipped fresh mint
- ⅓ cup snipped fresh parsley
- ¼ cup finely chopped onion
- 2 tablespoons chopped fresh dill
- 1 clove garlic, minced
- ¾ teaspoon salt
- 1 pinch ground black pepper to taste
- 1 pound ground lamb
- 2 tablespoons vegetable oil, or as needed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 dash ground black pepper
- 1 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 13 g |
| Sodium | 767 mg |
| Sugars | 5 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good. The only thing I did differently to the meatballs was adding some cinnamon. I added dill to the sauce. I’ll definitely add this to my arsenal.