Maple Strawberry Banana Muffins
I kept promising my husband I would make him some banana muffins. My first attempt was a total recipe fail. The muffins tasted good, but were heavy like bricks. Then my husband suggested I make strawberry banana muffins (he wanted to make sure he got credit for that idea), so I researched some recipes I could adapt. I knew I wanted to add some maple and cinnamon flavor in there. Hubby was quite pleased with the results.
I totally forgot to take pictures of the ingredients like I normally do. I was in a rush to get the house clean before our open house this past weekend.
Well, good thing is, the house has never been so clean. My husband even dusted all the trims and doors, while I cleaned bathroom and put away stacks of laundry. I even straightened up the closets in case anyone dared take a peek. Now if it could only stay like that for more than a day.
I read somewhere that if you fold your strawberries into the flour, they won’t sink to the bottom of the muffins, so I tried it. And it worked.
I couldn’t wait to get these babies into the oven. The recipe makes 12 muffins, so it’s a one pan deal.
I love warm muffins straight out of the oven. Plus I am always too eager to find out if they came out good.
These came out beautifully. So light, like a feather. Not like the banana bricks I made previously. They were moist, full of banana and strawberry flavor. The maple flavor was very light, not overly sweet. Perfect for breakfast or a snack. You can feel good about yourself after eating these because they have not just one, but two healthy fruits in them.
Maple Strawberry Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack banana strawberry maple syrup cinnamon muffins American spring summer
Ingredients (12 muffins)
- 2/3 cups light brown sugar
- 1/4 cup oil
- 2 eggs
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 medium bananas, mashed
- 1 2/3 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries
Instructions
Preheat oven to 375ºF.
In a large bowl add sugar, oil, eggs, maple syrup and vanilla. Mix on low speed with hand mixer until completely blended. Then add mashed bananas and mix until smooth.
In a medium bowl, combine flour, cinnamon, baking soda, and salt. Mix with a spoon until well blended, then add strawberries and gently mix until strawberries are covered with the flour mixture.
Next, add the flour/strawberry mixture to banana mixture and mix with spoon until completely incorporated.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later. Either way, enjoy!
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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