2 1/4 cups all-purpose (plain) flour
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh strawberries, diced
1/2 cup butter or hard margarine, melted
2 large eggs
1 teaspoon vanilla extract
1 cup mashed banana (2 large or 3 small)
Preheat oven to 350◦F. Grease muffin tins or line with paper cups.
In a large bowl, mix the first six dry ingredients. Stir in the strawberries to coat with flour (this prevents them from sinking in the batter).
In a separate medium bowl, combine the remaining ingredients. Add to dry ingredients, stir until just moistened. Divide among muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.
I made these muffins to use up some overripe, soft strawberries. This batch of strawberries also did not taste the greatest, they were not very sweet and lacked flavor, but they tasted fine in the muffins. The recipe came from online.
“Strawberry Banana Muffins.” http://www.joyofbaking.com/muffins/StrawberryBananaMuffins.html . Joy of Baking, n.d. Wednesday, July 4, 2012.
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