Thursday, June 10, 2010

Strawberry Banana Muffins

I had a few bananas that were getting a bit too ripe for my liking so I decided to find a way to use them without having to actually eat them alone. I stumbled across this recipe while looking through For the Love of Cooking. (I promise I'm going to find more blogs to feature! There are just way too many good recipes on there to pass up!) I had a tupperware full of fresh strawberries in my fridge and the other ingredients were basic baking ingredients so I decided to give it a go. They were extremely easy to make and turned out moist and super flavorful. I especially LOVE the fact that brown sugar was used instead of white sugar.

Dry Ingredients
2 1/4 cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup fresh strawberries, diced

Wet Ingredients
3/4 cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas
1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients (I use a potato masher to break up the banana) until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

What to look forward to with the next post: Delicious & CHEAP Eggplant Parmesan (The two best words to describe food of course!)
xox, Jen

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