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Banana Strawberry Muffins

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How do you make bananas even better? You add strawberries. I’m a big fan of the flavor combination of banana and strawberry so how I never thought to combine them in banana muffins I really can’t say. Luckily, someone else had the idea and I swiped it.

Fresh strawberries are going to be here soon but at this point in the season they aren’t good enough nor cheap enough for me to work with. Just thaw some frozen ones and go with that. I always keep frozen fruit around. It is great for the sudden smoothie craving and baking. Plus, frozen fruits and veggies are packaged when the produce is at its freshest so only in-season produce can compete. Oh, and definitely put the strawberry garnish on top of your muffins. Not only does it look cute but it adds quite a bit of flavor. I made them both ways and the ones with a topping are definitely better.

Banana Strawberry Muffins

  • 6 oz (1 1/2 sticks) unsalted butter, melted
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk
  • 1 1/4 cups mashed banana (2-3 medium bananas)
  • 1/2 cup small diced strawberries, plus 2-3 more for topping

Place a rack in the center of the oven and preheat to 350 degrees F. Prepare a muffin tin (I got 18 muffins from this recipe).

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk together eggs, vanilla, and  buttermilk.  Whisk in the mashed bananas.  Whisk in the butter.

Add the wet ingredients to the dry ingredients.  Stir, scraping the bottom of the bowl to incorporate any hidden pockets of flour.  Fold in the diced strawberries, being careful not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries.   Bake for 20-25 minutes, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.


Banana Muffins

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Am I the only person that has a hard time passing up the rotting bananas at the grocery store? They practically give them away and as I look at them my mind conjures up all the delicious things they could become. It was after one such grocery trip that I came home with a bag of bananas that had not been yellow for some time. A loaf of banana bread and a couple dozen banana muffins later there was nary a browned banana in sight. And as always, the goal of a heavenly smelling house had been accomplished. I’ve already shared my banana bread recipe with you so today’s little treat is banana muffins. They’re pretty much the same thing, except they come in your own individualized little package and they have a cute little crumb topping.

Banana Muffins


  •             1 1/2 cups all-purpose flour
  •             1 teaspoon baking soda
  •             1 teaspoon baking powder
  •             1 teaspoon cinnamon
  •             ½ teaspoon nutmeg
  •             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

Preheat oven to 375 degrees F. Prepare muffin tin (I get 12 muffins from this recipe). In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

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 butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for about 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Orange We Gonna Stop MS? -Orange Poppyseed Muffins

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So, what is MS? According to the National MS Society, “Multiple sclerosis is a chronic, unpredictable disease of the central nervous system (the brain, optic nerves, and spinal cord). It is thought to be an autoimmune disorder. This means the immune system incorrectly attacks the person’s healthy tissue. MS can cause blurred vision, loss of balance, poor coordination, slurred speech, tremors, numbness, extreme fatigue, problems with memory and concentration, paralysis, blindness and more. These problems may be permanent or may come and go. MS is as unique as the individual. MS affects more than 400,000 people in the U.S. and 2.1 million worldwide.” If I were that lucky in everything, I’d play the lottery! For me personally, MS can cause fatigue, difficulty walking, and vision changes. As one person said with great sensitivity and empathy; I look like “a drunken mule.” I’ll make another plug for the National MS Society. Go check out the website to learn more about this disease and how we can fight it.

Orange recipe for today: Orange Poppy Seed Muffins! You’d be hard-pressed to find anything easier to bake than quick breads and few things make your home smell more heavenly. I wasn’t about to squeeze a fresh orange for this recipe (and orange juice was on sale) so I substituted the stuff in the carton. One orange will produce about ¼ cup of juice.

Orange Poppy Seed Muffins


  • 2/3 cup granulated sugar
  • zest and juice of 1 orange
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (I omitted this because I used salted butter)
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (1 stick)
  • 1 Tablespoon poppy seeds

For the glaze:

  • 1 ½ cups powdered sugar
  • 3 tablespoons fresh squeezed orange juice

Preheat oven to 400 degrees.  Prepare a muffin pan. Melt 1/2 cup of butter and set aside to cool.

In a large bowl, blend orange zest and sugar. Mix until fragrant.  Add flour, baking powder, baking soda, salt and poppy seeds.  Mix until well blended.

In a separate bowl whisk together sour cream, eggs, vanilla, orange juice, and melted butter until well blended.  Pour liquid mixture over the dry ingredients.  Gently stir until just combined.  Do not over mix.

Spoon into prepared muffin pan.  Bake at 400 degrees for 15 – 18 minutes, or until golden brown and cake tester comes out clean.

While the muffins are baking, make the glaze by whisking together the powdered sugar and 3 tablespoons orange juice until smooth.

Remove muffins from pan, place on a cooling rack with a cookie sheet beneath to catch the overspill.  Allow to cool for a few minutes before dipping each muffin into the glaze.

Blueberry Muffins

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I’m usually so busy during the week that I barely have time to grab breakfast at all let alone make something that actually tastes good. That’s one of the reasons I love lazy Saturday mornings, I get to pitter around the kitchen and bake. This Saturday I broke out my tried and true blueberry muffin recipe. We had a friend from our college days in town for the weekend and I figured I’d better feed her something before dragging her off for a day at the mall… with a baby…and a man. She deserved something, wouldn’t you agree?

You can’t go wrong with this recipe, I promise. Adding sour cream makes just about everything better, kinda like bacon or chocolate. If you really want to make these about as amazing as humanly possible put a crumb topping on the muffins. An easy crumb topping would be: 1/2 cup brown sugar, 1 cup flour, 6 tablespoons cold butter cut into pieces, two teaspoons cinnamon.

Blueberry Muffins


  •             4 eggs
  •             2 cups white sugar
  •             1 cup vegetable oil
  •             1 teaspoon vanilla extract
  •             4 cups all-purpose flour
  •             1 teaspoon salt
  •             1 teaspoon baking soda
  •             2 cups sour cream
  •             2 cups blueberries

Preheat oven to 400 degrees F. Prepare 24 muffin cups.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

Chocolate Muffins

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It isn’t a state secret that I love to cook with buttermilk. It is the secret weapon of great baking recipes. However, I don’t go through it very quickly and I had a carton getting more and more buttermilky as its expiration date approached. I trolled through my recipes deciding what to do with it. And then I stumbled upon this little gem, chocolate muffins. These are a double-whammy of chocolate, using both cocoa and chocolate chips. As far as a breakfast item? Probably not as healthy as steel-cut oats but hey, whatcha gonna do? I needed to dispose of the buttermilk and we’ve discussed many a time that I’m cheap and I hate to waste things.

So, what’s the difference between a cupcake and a muffin, you ask? Well, muffins are quick breads which means you really shouldn’t have to breakout your mixer. Cupcakes cream the butter or shortening whereas quick breads skip that step. Of course, if you are feeling particularly decadent go ahead and treat these like cupcakes and frost them but they don’t really need it.

Chocolate  Muffins


  • 1/2 cup butter, melted and cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 3/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Preheat oven to 375 degrees. Prepare muffin tins.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Evenly fill the muffin cups with the batter. Bake until a toothpick inserted in the center of a muffin comes out clean (with crumbs), about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Bacon, Bacon, Bacon! And muffins.

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Tonight’s dinner was breakfast for dinner. Hey, I’m fancy like that. Besides, bacon is good anytime, anywhere.

Bacon is a big point of contention in our house. I like to bake it and  my husband is more of a traditional man and thinks it should be fried in a pan. Trust me, bake your bacon. You just throw some foil down on a jellyroll pan (cookie sheet with sides) and lay your bacon out. Toss it in a cold oven and set the oven for 400. Wait about 17 minutes or until it is the perfect bacon for you. And here’s the best part, leave the pan out until the fat solidifies (nasty, I know) and then scrunch up the foil and throw it away! But anywho, I am a cooperative wife and he fried his bacon.

What goes with bacon better than scrambled eggs and muffins? Mmmmmm… muffins. I tried this new recipe for poppy-seed muffins. I highly recommend it. They’re delicious and as long as you don’t have a drug test, you’re good. Actually, there aren’t that many poppy-seeds in them but I have no idea how many it takes for a positive drug test. My experience with drug tests is limited. Somehow, clergy don’t get asked to take too many of them. I dunno why.

Sour Cream Poppy-seed Streusel Muffins


  • 2 c. all-purpose flour
  • 3/4 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. buttermilk
  • 1/4 c. butter, melted
  • 1 Tbsp. grated lemon rind
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 large egg, lightly beaten
  • 1 8-oz. container sour cream 


  • 1/4 c. sugar
  • 1/4 c. flour
  • 2 Tbsp. butter
  • 2 tsp. poppy seeds

Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside.

To prepare muffins, combine flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.

Bake at 375 for 18 minutes or until golden brown.