Wednesday, June 1, 2011

Strawberry-Berry-Banana Muffins

For our Mother-Daughter brunch at church, I whipped up a batch of Strawberry-Banana muffins with this recipe (credit from Nebraska Farm Bureau paper):

Strawberry Banana Muffins
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries (cut into bite sized pieces)
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
optional*1/2 cup raspberries

Preheat oven to 350.  Position rack in center of over.  Line a 12-cup muffin pan with paper liners or grease with butter or vegetable spray.  In a small saucepan, melt the butter.  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 berries (in the flour mixture) 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.  Spoon batter into muffin pan.  Bake for 20-25 minutes until inserted toothpick returns clean.  Transfer to a wire rack to cool.

I doubled the batch and made 12 muffins and 2 loaves of strawberry banana bread--I baked the bread for about 45-50 minutes at 350. 

*These fill you up and are really moist!

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