This morning my cupkeiki asked if we could make cookies. I said, “why not!” It’s a great day for it, given the snow and bitterly cold temperature! I couldn’t find the cookie recipe however, and decided to make brownies AND muffins-to make up for the missing recipe of course!
I wound up making strawberry banana muffins solo. After devouring as much of the leftover brownie batter as she could, my cupkeiki went on a sugar high through the house; leaving me with some quality alone time with the oven…hehe.
Strawberry Banana Muffins
1 1/2 C. Organic, whole wheat pastry flour
3/4 C. Unrefined Cane Sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 C. Org. Canola Oil
1/3 C. Organic Whole Milk (plus a little extra if the batter is too thick)
1/2 C. Diced, fresh, organic, strawberries
1/2 Banana, organic, diced
1/2 C. Unrefined cane sugar
1/3 C. Organic, whole wheat pastry
1/4 C. Butter, organic, cubed
1 1/2 tsp. ground cinnamon
1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or use liners.
2. Combine 11/2C. Flour, 3/4C. Sugar, salt salt and baking powder. Place canola oil into a 1 C. Measuring cup; add the egg and enough milk to fill the cup. Mix this into the flour mix. Add the fruit and stir well.
3. Crumb Topping: mix remaining flour, sugar, butter and cinnamon with fingers or fork.
4. Fill muffin cups to the top, sprinkle crumb mixture over filling and bake for 20-25 minutes, or until done.