Strawberry Banana Muffins

Ingredients:
-1/2 cup (1 stick) (113 grams) unsalted butter, melted
-3/4 cup (160 grams) light brown sugar
-2 large eggs, lightly beaten
-1 teaspoon (4 grams) pure vanilla extract
-2 large ripe bananas, mashed (about 1 cup)
-1 cup (240 ml) fresh strawberries (cut into bite sized pieces)
-2 1/4 cups (295 grams) all-purpose flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon baking soda
-1 teaspoon (4 grams) ground cinnamon
-1/2 teaspoon (2.5 grams) salt

Directions:
Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.

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. 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.

Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. 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.

Source: Joyofbaking.com

Sour Cream Oatmeal Chocolate Chip Muffins

These muffins are super moist and never dry out as some muffins can. Try them and then try the variations below. The sour cream gives them their moisture and baking them at 325 degrees also helps make these more of a pound cake-like muffin. They freeze like a dream. You can bake these in regular muffin tins, over-sized muffin tins or mini-muffin tins but adjust the time accordingly.

INGREDIENTS

Moist:

* 1/2 cup margarine (softened)
* 1 cup sugar
* 2 large eggs (slightly beaten) or 1/2 cup egg substitute
* 1 cup sour cream
* 1 teaspoon vanilla

Dry:

* 1 cup flour
* 1 cup oats
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3/4 teaspoon salt or as desired
* Walnut pieces - 1 to 1-1/2 cups of large sized pieces or smaller sized chop if using mini-muffin pans
* Cooking spray

DIRECTIONS

1. Heat oven to 325 degrees.
2. If using standard muffin pans, spray lightly with cooking spray.
3. If using silicone muffin pans, do not spray.
4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
5. Stir together in another bowl flour, oats, baking soda, baking powder and salt. Whisk to combine well.
6. Add the dry ingredients to the wet ingredients until well blended.
7. Fill muffin pans of desired size about half full.
8. Insert 3-4 walnut pieces into each portion of muffin batter and push into batter. The muffin will bake around the walnut pieces. Or you can chop the walnuts more coarsely and add to the batter - or spoon in less dough, drop in a few walnut pieces, then top with additional muffin batter.
9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean. If using mini-muffin pan, check after 13 minutes and thereafter until done.

Source: Hubpages.com

Strawberry Bread

Submitted By: Ellen Rainey
Photo By: Kelly Krocker
Servings: 24
"This is wonderful hot or cold, for breakfast or a dessert. A Definite Family Favorite."

Ingredients:
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

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Printed from Allrecipes.com 6/27/2010