Sunny Morning Muffins

Name: Sunny Morning Muffins
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 12 muffins
Cuisine: american
Ingredients: 1 cup strawberries, chopped; 1 cup sugar, plus 2 tablespoons; 1 1/2 cups all-purpose flour; Pinch ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1 ripe banana, mashed; 2 large eggs; 1/4 cup canola oil; 1 lemon, zested; 1/2 pint blueberries; 1 cup chopped walnuts

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Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Inactive: 1 hr
Cook: 30 min

Yield: 12 muffins

Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Inactive: 1 hr
Cook: 30 min

Yield: 12 muffins

Ingredients

1 cup strawberries, chopped

1 cup sugar, plus 2 tablespoons

1 1/2 cups all-purpose flour

Pinch ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 ripe banana, mashed

2 large eggs

1/4 cup canola oil

1 lemon, zested

1/2 pint blueberries

1 cup chopped walnuts

Directions

Special equipment:

Muffin tin and muffin liners

Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.