This was one of those rare occasions where I had completed the challenge just days after it was announced. Usually I manage to leave it till the last minute and then have to struggle to cook/bake, take pictures, draft the post and publish, all within 2-3 hours. Completing the challenge well in time also enabled me to make it again before the posting.
This challenge also gave me a chance to get adjusted to the new oven in the new house. It is an electric fan oven and I am still trying to get the hang of it. I have realised that I have to reduce the temperature by about 20 deg c than what is mentioned in the recipe for a convection oven. Also it is a good idea to keep checking near the end of the baking time to make sure they dont char. Do you have any experience with this and have tips to share?
The first time I made these muffins, I halved the recipe but still got about 10 small muffins. The second time I made the full batch and got exactly 12 muffins as the recipe says, it must be something to do with the amount of batter you pour into each cup of the pan!
Banana & Strawberry Muffins
- 2 1/4 cups Plain Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Cinnamon powder
- 3/4 Cups Sugar (The recipe calls for light brown but I have used Caster sugar)
- 2 eggs, lightly beaten
- 2 ripe bananas, mashed well
- 1/2 cup butter, melted
- 1 tsp Vanilla extract
- 1 cup fresh strawberries, cut into small pieces (the second time I made these muffins, i used mixed berries – strawberries, blackberries & raspberries)
Pre heat the oven to 177 deg C (160 deg C if yours is an electric fan oven like mine!). Line a 12 cup muffin pan with paper liners.
In a big bowl, sieve together the plain flour, baking powder and baking soda. Add the sugar and cinnamon powder and mix well. Add the cut berries to this flour mixture and combine well to coat each piece of fruit.
In a different smaller bowl, whisk together the egg, vanilla extract and mashed bananas. Add the melted butter to this and mix well.
Add this wet mixture to the flour mixture and combine gently. Do not over mix as the muffins will turn out hard.
Spoon the batter into the prepared muffin pan and bake in the pre heated oven for about 20 minutes. Insert a toothpick and check, if the toothpick comes out clean, the muffins are cooked through. Remove the pan from the oven and transfer the muffins to a wire rack to cool down.
My Notes: The muffins were absolutely delicious both the times. The second one however had a lot of seeds because of the other berries. I love all the berries but sometimes its too much to handle the seeds. Can something be done about this?