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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I really liked the muffins a lot, got rave reviews from the family and thought I'd save it where I knew I could always find it. :). Ingredients:
1 cup strawberry, chopped |
1 cup sugar, plus 2 tablespoons |
1 1/2 cups all-purpose flour |
1/4 teaspoon 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 |
1/2 pint blueberries |
1 cup chopped walnuts |
Directions:
1. Special equipment: muffin tin and muffin liners
2. Preheat oven to 350 degrees F.
3. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
4. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
5. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
6. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
7. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 20 minutes. Cool on a rack to room temperature.
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