Sunday, March 8, 2009

Strawberry Banana Muffins

In a side-by-side taste test against the previous recipe for Strawberry Muffins, this one was top choice for 5 out of 6 on texture and 4 out of 6 on taste. I personally liked the pure strawberry flavor better. I think another egg in the first recipe might have helped with the texture (I had run out, so could only use one that day). The main ingredient differences: butter/oil, brown/white sugar, banana/nutmeg. Based on the joyofbaking recipe.
  • 1/2 c butter
  • 2 1/4 c flour
  • 1 1/2 t powder
  • 1/4 t soda
  • 1 t cinnamon
  • 1/2 t salt
  • 1 c fresh strawberries, chopped
  • 3/4 c brown sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla
  • 2 ripe bananas, mashed
  1. Melt the butter in a small pan. Let cool.
  2. In a large bowl, mix the flour, powder, soda, cinnamon, and salt. Gently fold in the berries to coat with flour.
  3. In a medium bowl, mix together the brown sugar, eggs, vanilla and banana. Stir in the melted butter.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Fill 12 paper lined muffin cups.
  6. Bake at 180C/350F for 25 minutes or until done.
  • nutmeg
  • chopped walnuts
  • blueberries instead of strawberries
  • frozen and thawed instead of fresh
6/3/15 Made this with only scant 1/2 c brown sugar (instead of 3/4 c) and used heaping cup of frozen sliced strawberries.
3/16/16 Made with 1/2 c brown sugar and slightly defrosted sliced strawberries.

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