Now, I had those impulse buys again. I saw some really nice fresh Korean strawberries on the shelves the other day and just could not resist getting a box. But after that I was scratching my head to figure out what to do with them. I came to the outcome of muffins. While doing some searches, I came across a banana and strawberry combo. Since I already got some bananas frozen in the fridge, I’d thought I’d try this flavour combination. Mind you, it was pretty new to me.
I love these liners I just got on a whim too. I thought they looked very cheery. I must say thought, when I tried using a halved berry to deco the top, the muffin blew up and pushed it to the sides of course. Haha, no worries, they still looked lovely. A little touch of green and it looks so lush. Of course you can do some frosting on top and place a whole berry, but as usual, I don’t bother with frosting muffins unless there’s a really special occasion. I also added some milk to the mix because I thought the batter came out a little dough-y, not really loose enough to be a muffin batter, but play this by eye. If your’s came out dough-y, then add the milk, if it doesn’t, then skip the milk.
My son loved it, actually he loves almost anything I bake, whenever I make a batch of any muffins, I would leave on the kitchen table to cool, he would peer over the toddler gate and go ‘I WANT! I WANT!’ pointing at those batch of muffins. Look at him enjoying his muffin (below). I tried to get him to give me a thumbs up sign, either he was too shy or he couldn’t care less and wanted to eat his muffin in peace.
STRAWBERRY BANANA MUFFINS RECIPE
(recipe from sweetpeaskitchen with minor change)
1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 large ripe bananas, mashed
1/2 cup milk
1 cup fresh strawberries, hulled and cut to pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Pre-heat your oven to 180C. Line a muffin tray with 10 liners (I got 10 reasonable portions out of this but you could also get about 12 slightly smaller sized ones)
2. Melt the butter and set it aside to cool.
3. Whisk together the brown sugar, eggs, vanilla, and mashed bananas. Add melted butter and stir to combine.
4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Dust the chopped berries with a little flour. (I kept aside 5 berries and halved them to place on top later, but this is optional)
5. Add wet ingredients to dry and stir till just combined.
6. Divide the batter evenly among the liners. Bake till muffin tops are firm and brown or cake tester comes out clean when inserted into the muffins.
7. Leave to cool on a rack.