Monday, July 4, 2011

Strawberry Banana Muffins

I hate throwing food out, especially food that can still be eaten. Such was the case after I strained the Strawberry Sauce I had made the other day (for the Angel Food Cake). After the ruby red strawberry sauce strained through the sieve, I was left with some vaguely pink strawberry mash. I have no other way to describe it than “mash.” I didn’t want to throw it out, so I decided to stir the strawberry mash into some Banana Muffins to make Strawberry Banana Muffins.

there aren't actually any blackberries in the recipe; I just like eating
my muffins with fruit and jam.

To deal with the extra moisture, I added an extra ¼ cup of flour. The muffins were super moist, but the strawberry flavour didn’t ring through. It wasn’t such a disappointment though, considering that I had used cooked strawberry mash.  It was a great way to use up leftover fruit that would have otherwise been destined for the green bin.

Click below for the recipe.


Strawberry Banana Muffins

I used my basic Banana Muffin recipe, and added the strawberry mash and additional ¼ cup flour. I had enough batter to fill a 12-cup muffin tin and a mini loaf pan.

Ingredients:
  • 1 ½ cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick) butter
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 medium ripe bananas (about 1 ¼ cups), mashed
  • 1 cup (or so) cooked strawberries, mashed, such as from Strawberry Sauce

Directions: 

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.  Butter and flour a mini loaf pan.
In a small bowl, stir flour, baking soda, cinnamon, and salt together. Set aside. 

In a medium bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Scrape down the sides of the bowl. Add mashed bananas and strawberries and vanilla and stir until smooth. Mix in flour until thoroughly blended. Scoop the batter into the muffin tins, filling them about three-fourths full. Pour the remaining batter into the prepared pan.

Bake for 18-20 minutes until springy and a toothpick inserted in the center comes out clean. The mini loaf will need to cook for an additional 10 minutes. Let cupcakes cool slightly, and then transfer them to a rack to cool completely before frosting.

2 comments:

  1. lol i see you have already watched transformers with your brother. Poor jonoman. Noone waited for him D: I watched it too LOL and your muffin looks yummy (:

    ReplyDelete
  2. That was such a smart idea to turn the leftover strawberry mash into muffins! I love it. They look delicious!

    ReplyDelete

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