Muffin Monday: Stawberry Almond Banana Muffins

Running a little late in posting my Muffin “Monday” blog. I picked up some voice students and wanted to share the muffin lovin’ with some friends at the studio. Here goes…

Fresh from the oven.

INGREDIENTS:

• 1¼ c. Whole Wheat Flour
• ½ c. + 2 tbsp. Sugar
• 1 large Egg
• 2 large Bananas mashed
• ¼ c. (4 tbsp.) Butter melted
• ¼ c. Buttermilk
• ½ tsp. Baking Soda
• ½ tsp. Salt
• ½ tsp. Almond Extract
• 3/4 c. diced Strawberries
• 1/2 c. sliced Almonds

DIRECTIONS:

1.  Preheat oven to 350 degrees F. Prep muffin cups spray.
2. In a large size bowl, combine together Flour, Baking Soda, and Salt.
3. In a medium bowl mix together Sugar and Butter. Add Egg.
4. Mash Bananas on a plate using a fork. Add Bananas to the Butter-Sugar mixture.
5. Beat until smooth.
6. Add the Buttermilk and Almond Extract.
7. Add the diced Strawberries.
   

   Looks like soup, doesn’t it?

8. Add the wet to dry and mix until well incorporated.
9. Fold in Almond slices.
10. Divide evenly into muffin cups.
    

    Ready to bake.

11. Bake for approximately 23-26 minutes, until muffins are golden brown and pass the toothpick test.
12. Let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.

ymmmm.

I was worried that these would be too moist. (The batter was very moist.) But they turned out great. I think letting them finish on a rack (verses in the baking cups) helped, so definitely do that.

Kathy, one of my new testers, really loved these. I believe her reaction was “amazing.” I’ll take that. 🙂 Bill really liked them too. So I guess this recipe will go in the cook book.

Give them a try and let me know what you think.

Cheers,

Rita

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