Moist muffins with strawberry pieces that melt in your mouth.
|100 grams unsalted butter|
|300 grams self raising flour|
|1/2 teaspoon cinnamon|
|1/2 teaspoon salt|
|1 teaspoon vanilla extract|
|80 grams white sugar|
|80 grams brown sugar|
|240 grams fresh strawberries|
|2 large ripe bananas|
Last Sunday I met some of my friends at a picnic. One of my friends offered me muffins, they were very moist and delicous. When I got home I definitely had to try to make the tasty muffins. A quick search on the internet I found a good recipe at the
Preheat the oven to 350 degrees celsius. In a small saucepan melt the butter on low heat, do not allow the butter to boil. Remove butter from burner and let it cool. In the meantime in a separate bowl slice the banana and mash them. The ripper the banana the better the consistency of the mashed bananas.
Add the room temperate melted butter , white sugar and brown sugar to the mashed banana. Beat the banana mixture with a fork until all the ingredients are mended together. Add the beaten egg and vanilla extract to the mixture.
In a separate bowl sift the flour and add the cinnamon and salt. Cut the strawberries into bite size pieces. Drench the strawberries in the flour mixture until all strawberries are all covered. This technique is used not to allow the strawberries to sink at the bottom of the muffins during baking. Combine the strawberry mixture to the banana mixture, do not over beat, do not use an electric mixer.
Pour the mixture into 12 muffins holes. Let the mixture bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Brooks, Karen.Oregon’s Cuisine of the Rain. Addison Wesley Publishing Company. 1993.