Banana Strawberry Muffins

This morning when I woke up I had no idea what to do for breakfast, then I realized that I had some  very riped bananas and I thought "let's make banana bread" but then I remembered that it has been a while since I made muffins so after a quick search on Pinterest I found this recipe and I loved it!

It's very yummy! Or at least that's what my 4 year old little girl told me after she devoured 2 of these babies.

They are super easy to make and very healthy if you substitute the flour for whole wheat and add a little bit of flax seed.

 

Banana Strawberry Muffins

Recipe adapted from Wit & Whistle
Yields: 12 muffins

Ingredients

6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
Pinch of salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1/4 cup plain yogurt
2 large bananas, mashed
1/2 cup diced strawberries, plus 1 strawberry very thinly sliced

Directions

Preheat the oven to 375 degrees and line or spray a muffin tin. Melt butter in a small saucepan over medium heat. Cook until the butter browns and begins to smell nutty. Pour into a bowl and set aside to cool slightly.
In a medium bowl, whisk together flour, sugar, baking soda, salt and cinnamon.
In a large bowl, whisk the eggs, vanilla extract and yogurt. Whisk in the mashed bananas. Pour the butter in a very slow stream to temper the eggs and be sure they don’t curdle.
Pour the dry ingredients over the wet and incorporate with a spatula. Fold in the strawberries until just combined.
Using an ice cream scoop, portion the batter evenly into 12 muffin tins and place a sliced strawberry on top.
Bake for 18-20 minutes.

 

Enjoy!!!

365 Days of Grace :: January'13

January

365 days of Daniella :: January'13

January

Love Cupcakes

San Valentin is around the corner and what's the best way to celebrate the people you love but with a delicious cupcakes!

The cake is chocolate oreo cake with a cream cheese frosting.

Let me tell you, these babies are scrumptious !!!

Go make some for the people you love the most!

Chocolate Oreo Cupcakes with Cream Cheese Frosting

Recipe adapted from My Baking Addiction  & Not so humble pie
Yield: 24 cupcakes

Ingredients

For the cupcakes

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil (You can use ½ oil ½ apple sauce)
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of pure vanilla extract
24 Oreo cookies

For the frosting

16oz cream cheese, room temperature

1 1/2 cup powdered sugar sifted

1 teaspoon pure vanilla extract

1 cup heavy cream, very cold

 

 

Directions

1.Preheat oven to 350 degrees F.

2.Line (2) 12 cup muffin tins with paper liners.

3.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.

4.Add the crushed Oreos and mixed well

5.Evenly divide the batter amongst the prepared pans

6.Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

7.Cool cupcakes thoroughly on wire rack.

8.To make the frosting, beat the cheese, sugar and vanilla until smooth and fluffy

In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat. Pipe on cupcakes

Notes:

Put the mixer beaters in the freezer for a couple of minutes before you whip the heavy cream.
You can also add crumble oreos to the frosting