sunny-muffins1
Emily Wyckoff

Sunny Morning Muffins

I am always on the lookout for a new muffin recipe – I came across this newest one that looked somewhat healthy but delicious and decided to give it a try. They are chock-full of fruit – strawberries, blueberries, and banana – but I am sure they would work well swapping in any fruit you want. You could switch raspberries for the strawberries, fold in chopped apple for the blueberries – there are tons of possibilities depending on what you have on hand. As with all recipes that call for nuts, feel free to leave them out.

Sunny Morning Muffins (from a recipe by Sunny Anderson, foodnetwork.com) (click here for printable recipe)

Ingredients

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. Makes 12 muffins.


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