I was first introduced to these fruity muffins from Alena on twitter aka Mrs Charmingly Chandler. I copied the food network recipe down that day. Then while on Waking up Williams, I realized Lindsay had also made these muffins with rave reviews! I was sold. I think they’ll be perfect for this weekend when my parents are coming into town. I thought I’d make them tonight so we could have them for breakfast & snacks starting tomorrow! I plan to make a mixture of mini muffins & regular sized ones. I also plan to use 1/2 oil & half applesauce to make them a little healthier.
Sunny Morning Muffins (originally from Food Network)
1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil (I used 1/8 c oil & 1/8 c applesauce)
1 lemon, zested (omitted because I didn’t have one)
I added 1/4 tsp vanilla because I love it in all baked goods
1/2 pint blueberries
1 cup chopped walnuts (We not like a lot of nuts in muffins, so I used 1/2 cup)
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In another small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in blueberries and walnuts. Scoop batter evenly into muffin cups.
Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.