Friday, August 28, 2009

Sunny Morning Muffins

With summer berries being on sale, I wanted to make a morning muffin that included more than 1 fruit. This recipe included strawberries, blueberries, and bananas with a fresh lemon undertone- who doesn't love the refreshing combination of berries and banana with a hint of lemon? This muffin recipe is a quick bread, and I was able to prepare it before leaving for work. It tasted wonderful- whether it was right from the oven or even a few days later. enjoy it for your next morning treat!

1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1-1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 tsp salt
1 cup chopped walnuts
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint (1 cup) blueberries (Use frozen; no need to thaw)

1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
3. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg, salt, and walnuts.
4. In a large bowl, whisk together the mashed banana, eggs, canola oil, 1 cup sugar, strawberries, and lemon zest.
5. Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
6. Fold in blueberries.
7. Scoop batter evenly into muffin cups.
8. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 28 minutes.
9. Cool on a rack to room temperature.

Yield: 15 muffins
Source: Food Network


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