Tuesday, April 5, 2011

Sweet Treat Tuesday- Strawberry Banana Muffins and a WINNER!

First, I want to announce the winner of the Schwan's Dinner Giveaway! Thanks to everyone who entered! There were 54 entries. I used Random.org to choose a winner and number 46 was chosen. Which makes "La La" the winner! "La La" please contact me so I can get your contact info and get your free meal sent to you! Congratulations! If you didn't win, don't fret. I will be doing another giveaway at the end of the month or beginning of May involving more than one cookbook, so we'll have multiple winners! Now, for today's recipe!

Yet another muffin recipe to put in my favorites! Last weekend, I looked to see what kind of fruit we had and then googled a recipe and voila, yummy strawberry banana muffins! These were a hit with my boys, but they don't turn down many muffins. These are not overly sweet, but just perfectly sweetened.

Strawberry Banana Muffins
from Joy of Baking

1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, cut into bite sized pieces
2 1/4 cups all-purpose flour (I used whole white wheat flour.)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees F. Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray. Tip-I also spray the inside of my paper liners with nonstick spray to help prevent sticking. It works great!

Melt the butter and 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.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. 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 sized muffins.

This recipe was featured on:
It's a Keeper

This recipe is linked to It's a Keeper Thursday, Prairie Story, Tidy Mom, Potluck Sunday, and Fat Camp Friday

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