Recipe: Strawberry Banana Muffins

STRAWBERRY BANANA MUFFINS

3/4 cup butter, room temperature
2/3 cup light brown sugar, firmly packed
3 ripe bananas
2 eggs
1 cup cake flour
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup sliced fresh strawberries*
2 tablespoons granulated sugar (for sprinkling on top)

Heat oven to 375 degrees F. Greased 12 muffin tins line with foil baking cups.

In a large bowl, cream the butter. Add the sugar and blend well; set aside.

Puree the bananas in a food processor. Stir the pureed bananas and eggs into the butter mixture, beating until the batter is smooth; set aside.

In a medium bowl, sift together the cake flour, all-purpose flour, salt, baking soda, and baking powder. Add the flour mixture to the batter and mix well. Stir in the sliced strawberries. Spoon the batter into greased muffin tins or into foil baking cups. Sprinkle the tops with granulated sugar.

Bake 20 minutes. Serve warm.

*It is important that fresh strawberries are used because frozen are too soggy.

Makes 12 muffins
Source: Mad About Muffins by Dot Vartan