Ben and I are spending the weekend in Rochester Hills, MI visiting our good friends. We arrived last night and spent the day at the world’s largest Christmas store, Bronners. I grew up in Michigan, and ashamed to say I’ve never been to this place! Afterwards, we headed to downtown Frankenmuth to do a little bit of wine and cheese tasting. Yum!
Now, we’re back at their house and I’m sneaking in a quick minute to update the blog with these breakfast muffins I made the day before we left. I had quite a few strawberries and bananas left over from the fruit pizza, and wanted to use them up before we headed out of town. So, I searched for a recipe and found this on Joy of Baking.
I love the combination of strawberry and bananas, so this was a perfect recipe for me. I only wish I had a jumbo muffin pan so they could’ve been bigger! Yesterday, before we left for Michigan, I had to work in the morning and there were three muffins left. When I got home, they were gone… so I take it Ben really liked them, too!
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
1 cup fresh or frozen strawberries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
raw sugar, for topping
Preheat oven to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable 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 berries, 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 two thirds full of batter, using two spoons or an ice cream scoop. Sprinkle with raw sugar. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Makes 12 regular size muffins.
Adapted from Joy of Baking
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