Muffins are a sweet way to start the day. These strawberry muffins are moist and delicious. Even though the recipe calls for a mashed banana, the taste is barely discernible. The strawberries shine in this recipe!
Here's what you need:
2 cups chopped fresh strawberries
1/2 cup sugar
1/4 cup butter, softened
An additional 1/4 cup sugar
1 teas vanilla
1 mashed banana
1 3/4 cups white wheat flour
1/2 teas baking soda
1/2 teas baking powder
1/4 teas salt
1/4 teas nutmeg
In a small bowl, combine the strawberries and 1/2 cup sugar in a bowl. The sugar draws out the juices so the muffins stay moist. This process is called maceration.
Let the berries sit for about an hour. There should be lots of liquid by this time.
In a mixing bowl, cream together the butter and additional 1/4 cup sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla and mashed banana.
In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg. Add to the creamed mixture and mix well.
Gently stir in the berries with their juices. I didn't think this looked like enough batter for 12 muffins, but it was.
Spoon batter in muffin tin cups lined with paper liners. Bake at 400 degrees for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
Cool on a wire rack, then remove muffins from the pan and enjoy.