Strawberry Banana Muffins

It's quite strange that I wonder myself  when I come across an ingredient on the shelves of the supermarket, I regularly go in abundance, but when I plan to bake something and visit the shop, it will be 'out of stock!'

I came across cute boxes of fresh strawberries the previous night when Sweet punch for August was announced. The next visit when I went searching for it, the regular apologies, "sorry mam, we sold the last lot out, it's out of season!"

The husband was requested to get it  while he made a visit to Madurai.
No luck.

I kept the deadline on 7th Aug, to let the search continue until then.
My high hopes to get them from Chennai kept me optimistic coz I never wanted to compromise on my fancies, with the fresh sexy red fruits placed on the background with the  focused muffins on the fore shots. I neither wanted to substitute any other fruit for my favourite berries.

When Renuka came to know about my search, she offered the dried candied fruits which she was holding behind for me, silently in her diet shop next street!
This is what friends are for ;)

The deadline is over and here I am for them!

Strawberry Banana Muffins Recipe:
Adapted from Joy of Baking
Makes 12 regular sized muffins

1/2 cup (1 stick) (113 grams) unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup (240 ml) fresh strawberries (cut into bite sized pieces)
2 1/4 cups (295 grams) all-purpose flour
3/4 cup (160 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt

 Preheat oven to 350 degrees F (177 degrees C). Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray.

In a small saucepan melt the butter. Let cool to room temperature.

In a medium sized bowl whisk together the eggs, vanilla extract and mashed banana. 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 tough muffins will result.

Divide the batter evenly among the 12 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. Can be stored for a few days at room temperature.

 I halved the recipe and made 3 giant sized muffins which demanded a baking time of 35 minutes.
The combined flavour of  bananas, strawberries, vanilla and cinnamon was heaven!

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