Wednesday, August 12, 2009
I bought some bananas, strawberries and blueberries over the weekend and happened to stumble to the Food Network.com website when I was searching for other blueberries recipes. The craving for blueberries is still lingering in me!! I baked the muffins following the recipe this morning for our breakfast. My husband and I both ate 5 each. My daughter enjoyed it very much too and she has it again for her snack later in the day at school. I thought of freezing some for snacks for the week but they are too good to resist or keep for the rest of the week. You just can't stop eating them especially when they were just out from the oven!!. It tasted so good that I know I will bake it time and again. What's more it is healthy and smart way to get the children eating more fruits and use up whatever balance of fruits you have in the fridge.
The muffins are moist not dense, fruity, fragrant with the mixture of berries, bananas, lemon and they are nutty. The light cinnamon and nutmeg spices blended in extremely well with the fruity flavours of the muffins. The taste of the strawberries, blueberries, bananas, lemon is significant by itself but none is overpowering the other. It was really a balance and a good combination!!
Sunny Morning Muffins
1 cup strawberries, chopped and mixed with 2 tablespoon of sugar.
1 cup of sugar
1 ripe banana, mashed
2 large egg (room temp)
1/4 cup vegetable oil/ 56g melted butter
1 lemon, zested
1 1/2 cup of flour
1/2 tsp baking soda
1 tsp salt
pinch of ground cinnamon
1/4 tsp of ground nutmeg
Fold in :
1/2 pint or about 1 cup of blueberries
1 cupped of chopped walnut
1. Preheat oven to 180 deg C/350 deg F. Line the muffin tray with muffin cases
2. Mixed the chopped strawberries with the sugar and leave it aside for at least 15minutes to let the juice out.
3. In a mixing bowl, sift the flour with baking soda, cinnamon, nutmeg, salt.
4. Melt the butter (if you are using butter) and leave it cool to room temp. In a medium size mixing bowl mix the butter with egg, banana, lemon, sugar and strawberries.
5. Add the dry ingredients in 3 batches to the wet ingredients until just combine.
6. Fold in the blueberries and walnut and fill the batter 2/3 full in each muffin cases.
7. Bake for about 30 minutes*1
*1. I have increased the baking time to 50 minutes as I find that the muffins are still very wet at 30 minutes.
2. The amt of salt is high compared to other muffin recipe but it wasn't salty at all.
3. May try to use more lemon zest if you prefer strong lemon flavour. I may try to substitute the lemon with orange zest and I think the muffins will turn out nice too! :)
4. I divided the batter into 2 as I want to make some without walnuts as I know she didn't know how to eat them
5. Both version i.e with or without walnuts taste as good. I love both infact i find the ones without walnuts are more intense for the fruity flavours.
6. Sprinkle some walnuts as topping if you prefer.
7. The muffins are flat and perhaps due to the fruity ingredients.