Time to use local strawberries to make breakfast muffins

News-DemocratMay 28, 2013 

With the short strawberry season upon us in the metro-east, make good use of delicious locally grown fruit.

Here is a breakfast recipe to try for the weekend. It comes from the website/blog Fortheloveofcooking.net.

Banana, Strawberry, and Orange Muffins

2 1/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon grated orange zest, divided (from orange below)

2 large ripe bananas, mashed

2 eggs

2/3 brown sugar

1/2 cup butter, melted

1 tablespoon vanilla extract

1 1/2 tablespoons fresh orange juice (1 orange)

1 1/2 cups strawberries, sliced (add a bit of sugar if they are tart)

3 tablespoons sugar

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt and 1/2 tablespoon of orange zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, brown sugar, butter, juice, and vanilla until well blended.

Stir in the dry ingredients until just combined, then carefully add 1 cup of sliced strawberries and gently mix together.

Scoop the batter evenly into the muffin tray. Arrange the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.

Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.

Place into the oven and bake 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

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