Happy Thursday to all. I hope your week is going well. Mine, as usual, is very busy. Teaching, gym, community involvement and taking classes of my own…when will it slow down?!? Don’t let my ranting fool you. I secretly love being involved and super busy.
I thought I’d bring the Duke into the spotlight today. He absolutely LOVES muffins, so he’s been trying his hand at the little bundles of baked goodness a lot lately. He’s a brainiac engineer, so he must follow a recipe. Even when it comes to baking, I like to put my own stamp on it, but noooooo, not the Duke. He starts to heave if I recommend changing things up a bit. I’m not kidding. His breathing picks up and his skin goes clammy. I still love him, though. It’s just what I do. He really likes AllRecipes.com, so that’s where we found the Whole Wheat Strawberry Banana Muffins and the Banana Crumb Muffins. Both recipes turned out really well, but I think I’ll put a Duchess spin on them next time around.
Whole Wheat Strawberry Banana Muffins
Ingredients
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 bananas, mashed (we used 2, because it’s all we had on hand)
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup frozen sliced strawberries
Instructions
- Preheat the oven to 375 degrees. Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
- In a small bowl, combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed.
- Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly.
- Cool before removing from the muffin tins.
That would be a little dollop of strawberry butter on top of the muffin. Just mix 2 tablespoons of softened butter with 2 tablespoons of strawberry preserves for a berry buttery spread.
Banana Crumb Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees.
- Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
- In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Don’t you just love my polka dot Gator serving platter? My teacher mentor, Mrs. Barbara Brown, gave it to me. I just adore it. See you on Saturday with a tasty rice crispy treat you won’t want to miss!
The Duchess
Hello Ms. Carter! I love your site and the muffins look delicious. Both of my children love snickerdoodle cookies and have asked me to bake snickerdoodle muffins. Any recipes or ideas?
I plan to make some treats off your site for football parties this weekend!
Kathy
Hey Mrs. Ard,
Hope the treats you make this weekend turn out well.
Thanks so much for your comments. I’m so happy you like the site. I’ll look around for a snickerdoodle muffin recipes…what a great idea! My husband loves muffins, so he’ll help, too.
PS- I just adore Kendall
-Molly