1 1/2 cups chopped fresh
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon muffins
1/2 teaspoon ground nutmeg
|1.||In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.|
|2.||Preheat the oven to 425 degrees F (220 degrees C). Grease a large 6 cup muffin tin, or line with paper liners.|
|3.||In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and the banana, well mashed. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently fold in the berries. Spoon batter into the prepared muffin cups.|
|Bake for 20 to 25 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.|
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter. Mix with fork, and sprinkle over muffins before baking.
Next time I'm going to add cinnamon to the crumble top and leave out the banana ... reducing the nutmeg by 1/2. We'll see what happens then. Overall they are pretty good -- not too banana heavy and pretty moist. The strawberries couldve been more evenly distributed -- I might try adding 2 cups instead of what it calls for and mixing them a little better. ... I like the fact that they have no oil.