Strawberry & Banana Muffins

Strawberry & Banana Muffins

Dry Ingredients:              

2 1/4 cup of flour (I used 1 cup all-purpose flour and 1 ¼ wheat flour)
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup fresh strawberries, diced

Wet Ingredients:

3/4 cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas
1 tsp vanilla

Preheat oven to 350 degrees.

Makes 12 muffins.            

Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. Mix in strawberries making sure they are coated with flour, this keeps them from sinking. In another large bowl, mash the bananas and then mix in the rest of the wet ingredients.  Combine the wet and dry mixture, stir until combined. Don't over mix or you'll have a tough muffin! Fill the muffin tray with the batter. Bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean.

Smear on a little butter and enjoy!

Strawberry Galette

My husband loves this dessert with vanilla ice-cream! It’s a very light dessert so it's perfect if you want something tasty but not to filling. It's great if your strawberries are looking a little sad and need to be used! You can also serve it with homemade whip cream if your into that sort of thing.

Strawberry Galette

1 pie crust (pre-made or if your channeling your inner Martha Stewart you can make your own, I used pre-made)

15 strawberries, sliced

2 tablespoons sugar          

Sugar for sprinkling

1 teaspoon vanilla paste (optional, this is a little hard to find so if you don't have it don't worry about it)

2 teaspoons cornstarch

1 egg

1 teaspoon water

Preheat 350 degrees.

Serving size: 4

Line a cookie sheet with parchment paper. Put sliced strawberries into a bowl, sprinkle with sugar, cornstarch and the very optional vanilla paste.  Mix until all the berries are coated.  Lay out the pie dough on the parchment paper. Starting from the middle and working out overlap the strawberries forming a circle about 1-inch from the edge of the pie crust.

Fold the edges of the dough over the strawberries to form a square (the middle will have the strawberries exposed). Now fold the corners over. Beat 1 egg with 1 teaspoon water (this is called an egg wash). Brush the dough with the egg wash. Sprinkle crust with raw sugar.

Bake for 35-40 minutes until golden brown. Cool for 10 minutes before slicing and serving. Enjoy!

Here's a how to guide on folding your galette:

Starting from the middle and working out overlap the strawberries forming a circle about 1-inch from the edge of the pie crust.

Fold the edges of the dough over the strawberries to form a square (the middle will have the strawberries exposed).

Now fold the corners over.  Boom! You've successfully folded your galette!