Friday, July 20, 2012

Strawberry Banana Muffins {Foodie Friday}

Last Friday night I went to bed at 7:30 PM. It was amazing. I woke up at 6 AM, but still consider that success. Needless to say, I had plenty of time to make breakfast before the rest of the house woke up.
I finally decided on these muffins because I had strawberries on hand…and those normally don’t last very long in our house. These were very easy to make and very tasty. Caroline loved them too!! This recipe made me 12 regular sized muffins and 10 ‘baby’ muffins. Caroline called them baby muffins and said they were cute. She melts my heart.

Strawberry Banana Muffins

½ cup (1 stick) unsalted butter, melted
¾ cup light brown sugar
2 eggs
1 tsp. vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen strawberries (cut into small pieces)
2 ¼ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

Preheat oven to 350° F. Line a muffin pan with paper liners or grease with butter or cooking spray. Set aside.
In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the strawberries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup about ¾ full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or overbrowning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.

Source: Annie's Eats

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