Strawberry Banana Muffins

Sometimes things are just better with a partner.

Take Laurel & Hardy....Lewis & Clark...Batman & Robin...Donny & Marie...Adam & Eve...Abercrombie & Fitch...Peanut Butter & Jelly

...or

Strawberries and Banana 

A match made in Heaven!

While looking at one of my favorite sites, JoyofBaking.com I found this combo in a muffin.  You know how I LOVE muffins! 

I was in luck, I had 1 banana and a handful of strawberries...just enough to make a small batch of muffins for Sunday breakfast!

So I adapted the JoyofBaking.com recipe to fit a smaller crowd.  Making 6 muffins instead of 12, and I substituted Splenda brown sugar for the real stuff to cut down on the carbs.  The result?  Fabulous!

Great flavor, moist, tender, and fruity!  Just like a smoothie in a muffin!  So for your next Sunday family breakfast, try a muffin...a Strawberry Banana muffin!  It's sure to be a hit with the whole family!!

So let's make muffins.

Take your butter and melt it in a saucepan on the stove or in a bowl in the microwave.  Let it cool.

In a medium bowl, mash your banana.

Add your egg and vanilla extract.  Mix well.

Add your melted butter (cooled so it won't curdle the egg!) and mix well.

In another large bowl, add your flour, brown sugar, baking powder, baking soda, cinnamon, and salt.  Mix to combine.

Chop your strawberries in to bite sized pieces.

Add your strawberries to the flour mixture.  Fold in to coat with flour.

Add your wet ingredients to the dry one.  Stir only enough to get everything moistened.

It should look like this.

Prepare a 6 cup muffin pan by spraying it with vegetable spray.

Fill muffin cups using an ice cream scoop, or 2 spoons.  I fill mine pretty full, cause I like em that way!

Bake in a preheated oven at 425 degrees for 20-25 minutes.  Mine were done at 22 minutes.

Voila!  Look at these babies!!!!

Want some???

Strawberry Banana Muffins

Adapted from JoyofBaking.com

1/4 cup (1/2 stick) unsalted butter, melted

1 large ripe banana, mashed (about 1/2 cup)
1 egg
½ t pure vanilla extract
1/2 c fresh strawberries, diced into bite sized pieces
1 1/8 c all-purpose flour
1/3 c light brown sugar or equivalent in Splenda Brown sugar
¾ t baking powder
1/8 t baking soda
½ t cinnamon
1/4 t salt

Preheat oven to 350 degrees F.  Lightly spray a 6 cup muffin pan with a vegetable spray.

In a small saucepan or microwave oven, melt the butter. Let cool to room temperature.

In a medium sized bowl mash the banana.  Add egg and vanilla extract and whisk together. Add the melted butter and stir to combine.   

In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or you will get tough muffins. 

Divide the batter evenly among the 6 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Muffins can be stored for a few days at room temperature.

Makes 6.   Preparation time: 20 minutes.

Product Review: Williams-Sonoma The Ultimate Burger Starter

Don't you just love trying new products in search of "GOLD"??

Found it!

With this product I hit the Motherload!

Seriously.

Back in June I was attending a technique class at the Williams-Sonoma store and spotted an item of interest way across the room.  I could hardly stand it not being able to pick it up and read the ingredients as the class was only half way through.  Classes are GREAT there, by the way.  I recommend taking one if have the ability to do so!

So when we finished I scurried right over and nabbed a jar of their "The Ultimate BURGER STARTER".

Click on this link to see the product on their site:  The ultimate burger starter
Here's what Williams - Sonoma says about it:

The world’s best burgers begin with our savory seasoning blend. Quick and easy to use, it’s the simple secret to juicy, succulent meat with incomparable flavor.

• Classic American recipe pairs sweet caramelized onions with a signature medley of herbs and spices.
• Dijon mustard, roasted garlic and aromatic Worcestershire sauce add depth and complexity.
• Perfect for grilling or panfrying ground beef, turkey or pork.
• Also great for meatballs.
• Quick and easy – just combine 2 tsp. Burger Starter per 1/4 lb. of ground beef or turkey and cook as desired.
• 10 oz.
• A Williams-Sonoma exclusive.

Ingredients: Sweet onions, natural roasted onion flavor, kosher salt, dehydrated roasted garlic, dijon mustard (distilled vinegar, mustard seed, salt, water, white wine, citric acid, tartaric acid, spices), extra-virgin olive oil, black pepper, brown sugar, italian flat-leaf parsley, garlic powder, worcestershire concentrate (vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), dehydrated onions, mustard powder, citric acid



Review:  I don't usually like to add stuff to my burgers.  Boy was I wrong...  Now I'm converted.  This product is the BOMB!  It's depth of flavor from the onion and Worcestershire sauce give it a great beefy flavor.  It just adds a zest to the burger, like a gourmet restaurant style meal.  You only need to use a very small amount per burger, so this will last a long time!  Good cost savings there.  The item prices at $10.00 for 10 oz. 

You can add it to your grilled burgers, or the ones you pan fry on the stove.  It would be excellent in meatloaf, or meatballs!  Try it with Salisbury steak too!

You HAVE to try this....I kid you not.  I'm stocking up on this baby!  I even bought one for my sister, Sue, and my mom in Tennessee.  This product is on my A list of items I use often.

Here's a pic of our 4th of July burgers where I used this.  MGG says MMMMGood!

Sweet Onion Salsa

Salsa is fat-free, fresh-tasting, and so flavorful. 

 I'm addicted.

So when I ventured into making fresh homemade salsa I couldn't believe I hadn't made it before!  I have been making my Salsa Roja almost every week!!!  I told you I'm addicted.

So I thought I would change up the flavors a bit and bring out some onion flavor.  So I decided to make a sweet onion salsa.  This is a smaller batch than my other recipe, but you can adjust it to make more if you like.  This makes around 3 cups or so.  It packs a great onion punch, leaving out the garlic so it doesn't compete with the flavors.  I also added more jalapeno to this recipe to zip up the spice factor.  You can always adjust the chili to you level of heat you like.

Another thing about salsa is the versatility it lends to other dishes.  Here are a few ideas:

• Add to scrambled eggs
• Add to rice
• Use as a burger topping
• Top a baked potato
• Use as a sauce for cooking salsa chicken
• Add to ground beef and use for taco or nachos
• Mix with ranch dressing to make a zesty salad dressing
• Mix to sour cream and mayo for a great dip
• Mix with guacamole to zip of the flavor.

So here's my recipe for Sweet Onion Salsa.  I hope you enjoy it!

For my Salsa Rosa recipe click here.

Sweet Onion Salsa

 

Ingredients:

1 14 oz can of whole or diced tomatoes

½ of a sweet onion such as Vidalia or Walla Walla

1 jalapeno, chopped (add less for a milder taste, remove membranes and seeds as well for less heat)

¼ of a bunch of cilantro – roughly 1 good sized handful

Juice from ½ a fresh lime

1/4 t kosher salt  

A pinch of sugar

1/3 t cumin

Directions:

 
Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors.  Leftovers can be stored in the refrigerator up to three to four days. Makes about 3 cups.