Saturday, May 17, 2014

Sunny Morning Muffins

Not sure where I found this recipe, but it is a winner.  It calls for 1 cup of chopped walnuts, but I had some toasted almonds so I put those on the top of most of the muffins. My adult children don't care for nuts in their sweets. I know, who doesn't like pecans in their desserts?

Printable Version
1 cup strawberries, chopped
1 cup sugar, plus 2 T
1 1/2 cups all-purpose flour
Pinch of ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon zested (I also used the juice)
1/2 pint blueberries
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and the 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest and juice if using.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the blueberries and walnuts.
Scoop batter evenly into muffin cups lined with paper liners. Bake until a toothpick inserted in center of muffin comes outy with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

1 comment:

Stacy said...

I didn't know Randel didn't like nuts in his desserts either - funny!