Saturday, July 7, 2012

Strawberry Banana Muffins

The local strawberries are out in full force right now. I LOVE them! I bought a big basket of them at the farmer’s market on Saturday. They were perfectly ripe, soft and sweet, so tasty.

There were too many to just eat, and I was worried about them going bad, so I decided to make some muffins.

Banana’s go nicely with strawberries, so I dug out my all-time favourite Banana Muffin recipe and tossed in a good cup of chopped fresh berries.  

What you need,

1¾ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
½ cup butter, softened
1 ¼ cups granulated sugar
2 eggs
¼ cup sour cream
1 cup mashed banana (about 3 medium)
1 heaping cup of chopped fresh strawberries

Preheat your oven to 375 degrees. Grease a muffin tin or line with paper cups.

In a large bowl combine the flour, soda and salt, make a well in the centre.

In a separate bowl, cream the butter and sugar together, stir in eggs one at a time until well combined. Mix in sour cream and bananas.

Pour the liquid ingredients into the dry and gently stir to combine. Do not over mix, some lumps are ok.
Carefully fold in the chopped berries.

Scoop batter into the muffin tins to about ¾ full. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Let the muffins cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely.

These muffins are soft and moist and the burst of fresh strawberry flavor just put them over the top!


Recipe adapted from "Company’s Coming" – Muffins and More Cookbook

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