Organic Strawberry Banana Muffins
This spin on a simple Betty Crocker recipe makes for a delicious antioxidant boost with some fabulous potassium to start your day.
Throw these beside an omelet instead of toast and you have a wonderful treat that's not too sweet and mouth watering good.
You can find all of these ingredients at Henry's right here in Burbank! Frozen, organic strawberries work just as well and can prevent the strawberries from becoming mushy while baking.
3/4 cup organic milk
1/4 cup vegetable oil
1 large free range egg
2 cups organic all-purpose flour
1/2 cup packed organic brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup mashed, very ripe organic banana (1 medium)
1/2 cup organic strawberries, chopped into small pieces
Heat oven to 400 degrees F.
Line muffin pan with paper baking cups or spray bottom of cups with vegetable or canola oil.
Mixing it up
In a small bowl mash banana and stir in chopped strawberries.
In a large bowl, with a fork or wire whisk, beat milk, oil and egg until well mixed. Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in strawberry-banana mixture.
Time to bake
Divide batter evenly between muffin cups and bake for 20-25 minutes or until golden brown.
Perfect to serve warm, you can spread a little butter on if you like, but these muffins are fabulous on their own!
Tip: If you bake them directly in the muffin pan, let them sit for 5 minutes before removing them to cooling rack. If baked in paper baking cups, remove immediately from pan to cool.
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