When
I have fresh strawberries on hand and ripe bananas sitting on the counter
waiting to be used, this is one recipe I often turn to. Maybe you think this is
an unusual combination, bananas and strawberries, but actually these two sweet
fruits go quite well together. One thing these two fruits have in common is
that while available year round they both are at their best in Spring.
Muffins belong to the 'quick bread' family and indeed these muffins are
quick to make. Just two bowls are needed; one for the wet ingredients and
one for the dry. Combine the two ingredients together,
using a light hand, and your batter is made. One tip I have found to make
life easier is to use an ice
cream scoop for transferring the batter to the muffin tins. And while you can place paper liners
in each muffin cup I usually just give the pan a quick spray with a nonstick vegetable
spray (can also grease with butter). If you want giant sized muffins then
this batter will make six. Otherwise you will get 12 regular sized muffins.
Just remember that if making giant muffins you will have to increase the
baking time by about 5 minutes. They are done when a toothpick inserted
into the center of the muffin comes out clean.
For times when you
have overripe bananas and don't want to bake with them right away, you
can freeze them whole (in their peels), wrapped airtight, for up to 6 months.
Or you can peel and mash them, stir in 1 teaspoon lemon juice for each banana,
and freeze in an airtight container or bag. Then you are ready to make banana
muffins anytime.
Preheat oven to 350 degrees F (177
degrees C). Position rack in center of oven. Line the muffin pan with
paper liners or grease with butter or a vegetable spray. Set aside.
In a small saucepan melt
the butter. 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. Do not over mix or the blueberries will end up coloring
the batter blue. Add the wet ingredients to the dry ingredients and stir only
until the ingredients are just combined. Do not over mix the batter or tough
muffins will result.
Fill each muffin cup
about two thirds full of batter, using two spoons or an ice cream scoop. Fill
any unused muffin cups halfway with water to prevent warping of the pan and/or
over browning of the muffins. 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.
Adapted from Oregon's
Cuisine of the Rain by Karen Brooks.
1/2 cup (1
stick) (113 grams) unsalted
butter, melted
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