As promised, I couldn't help but experiment with an old favorite recipe this week. My banana bread recipe is a favorite with my husband and kids. Here it is, jazzed up a tad. The sweet bananas contrast with the tart strawberries (although the berries are pretty sweet, now, in season.) The butter gives the muffin a cake-like texture - much better than banana breads with oil. Those are dense, but I wanted a lighter bite. These are great as biggies for breakfast, or minis for dessert, afternoon coffee, or in a kids lunch box. Enjoy!
1/2 cup butter
1 cup sugar
2 eggs, well beaten
3 bananas, mashed with a fork
1 cup finely chopped strawberries (pulse frozen berries in a food processor until fine)
2 cups flour (mix with next two ingredients in a separate bowl)
1 tsp soda
1/2 tsp salt
Preheat the oven to 350-deg. Cream together butter and sugar in a mixer. Add the well beaten eggs and mix again. Combine the mashed bananas and strawberries and add, mixing just until incorporated. Add the flour, soda and salt mixture and mix well. The batter will be thick. Place in paper-lined muffin cups, 3/4 full. Bake for 20-22 min for mini muffins, or 26-28 min for regular muffins, until toothpick comes out clean. Makes approx 18 regular muffins or 36 minis.
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