Recently my daughter had a cake bake at her school and one of my friends had a minor meltdown when her Strawberry Muffins failed 3 times the night before the bake. I thought I would google to see if there were any recipes for these in cyber land as she had just swapped the blueberries in her recipe for strawberries and I wondered if Strawberry Muffins even existed. Sure enough they did and I meant to give Michelle the recipe but never got around to it!
With the gluts of strawberries that have been in the shops lately I found myself at the weekend wanting to use them up and remembered the recipe that I’d printed from Diana’s Desserts.com for Strawberry-Banana Chocolate Chip Muffins. I tweaked the recipe slightly and gave it a slightly snappier name.
The result was delicious, light and airy with the strawberries and chocolate shining afore the subtle banana back notes with not a sunken strawberry in sight. Three days later we are still eating them (still fab) as the quantity was more suited to a cake bake and not a family of four!
So having watched other people entering these challenges I thought I would join in the fun with the “Teatime Time Treats Challenge” July theme, Summer Fairs & Fêtes and Cake Stall Cakes & Bakes hosted by Lavender & Lovage this month and alternately with What Kate Baked.
So you start with bowl of all the dry ingredients and then mix together in another bowl the wet ingredients.
Add the wet to the dry ingredients, stirring to moisten and then add the fruit and chocolate.
Once mixed fill the 16 muffin cases 2/3 full and bake for 22 – 25 minutes, et voila.
These muffins can happily be made the day before your cake bake and have surprisingly good keeping qualities. I know what I’m making at the next sale!
Surely they won’t miss just one!
Just packed with yumminess!
- 240g Plain flour
- 175g Caster sugar
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- ½ tsp Salt
- 1 Egg
- 125 ml Light olive oil
- 125 ml Fat free or low fat Greek yogurt
- 1 tsp Vanilla extract
- 2 – 3 Medium mashed ripe bananas (250ml)
- 160g Chopped strawberries
- 120g Milk or Dark chocolate chips
- Preheat the oven to 180°C.
- Place 16 muffin cases in a muffin tray/trays.
- In a large bowl add the flour, sugar, baking powder, bicarbonate of soda and salt, mix well.
- In smaller bowl, whisk the egg, oil, yogurt and vanilla.
- Stir this into the dry ingredients until just moistened.
- Fold in the bananas, strawberries and chocolate chips.
- Fill muffin cases two thirds full.
- Bake for 22 – 25 minutes or until a cocktail stick inserted in middle comes out clean. The strawberries will be moist.
- Cool for 5 minutes, then put on a wire rack to cool.
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16 comments
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Karen @ Lavender and Lovage
10/07/2012 at 5:32 pm (UTC 1) Link to this comment
I am SO pleased that you decided to join in the fun as these little Muffins are JUST wonderful and what a GREAT combination of berries and chocolate too! I also LOVE your photos……this is JUST a lovely Tea Time Treats entry, thanks so much for baking them for our Cake Stall event! Karen
Camilla
10/07/2012 at 7:36 pm (UTC 1) Link to this comment
Thank you so much for your lovely comments, it makes all the hard work seem worthwhile. I kind of thought I’d burned my bridges after sconegate but you were a trooper and I shall try to rein in my Saggitarian “honest to a fault” personality as not everyone is so understanding!
What Kate Baked
10/07/2012 at 8:50 pm (UTC 1) Link to this comment
The perfect cake stall bake- thank you so much for entering TTT with such a delicious recipe!
Camilla
10/07/2012 at 9:27 pm (UTC 1) Link to this comment
Thank you for your lovely comment. This will definitely be my summer-time cake bake recipe as it’s so easy and seems foolproof!
Mich - Piece of Cake
11/07/2012 at 5:09 am (UTC 1) Link to this comment
Hi, I am dropping by through Tea Time Treats. I love the strawberry, chocolate and banana combination. These are muffins my kids would love. Thanks for the recipe, would love to try this out.
Camilla
11/07/2012 at 8:41 am (UTC 1) Link to this comment
Hi Mich, thanks for dropping by, do try these, you and your kids won’t be disappointed! My husband was still talking about them on his way out of the door this morning, “best muffins ever” etc, etc:)
Lottie @ Lottiesworldofcakes
11/07/2012 at 3:23 pm (UTC 1) Link to this comment
Wow 3 great flavours all in one muffin! Sounds good!
Camilla
11/07/2012 at 11:42 pm (UTC 1) Link to this comment
Thank you for taking the time to comment – means a lot!
Jacqueline @How to be a Gourmand
12/07/2012 at 3:46 am (UTC 1) Link to this comment
Hey Camilla!
Great that you got involved in the baking challenges! This one looks like a real contender! Great ingredients too!
Love the fact that it is moist but not soggy. Last year I baked rhubarb and cinnamon cupcakes. They were nice initially but after a day they got quite soggy. Wonder what I was doing wrong?
Camilla
12/07/2012 at 8:50 am (UTC 1) Link to this comment
Hi Jacqueline!
I really am oblivious to the competition side of the challenge (don’t know who judges, nothing) I just feel like I’m a winner as I have so many lovely comments on my blog which makes me happy! It can be quite lonely blogging and I love feedback! Like a smile it costs nothing:-) I used to have a poster which read “If you see someone without a smile, give them one of yours” I think the same could be applied to comments!
As for your rhubarb cakes, I know rhubard holds a lot of water and Nigella has a cake recipe with polenta in to help mop this up. Plus some cakes are just meant to be eaten on the same day – I’m sure you did nothing wrong!
rita cooks italian
13/07/2012 at 6:14 am (UTC 1) Link to this comment
Hi Camilla I entered my cupcakes in Tea time treats challenge too!! I love your muffins with fruit (not easy to bake and keep together!). Muffins have been always my favourite “coffee time” treat. I saw your zucchini fritters over at tinned tomatoes and that looks delicious too, frikadeller style (my husband is Danish, we eat a lot of meatballs!!).
Camilla
13/07/2012 at 9:22 am (UTC 1) Link to this comment
Hi Rita these muffins must be foolproof as its was the first time I’d made them! My mother is Danish so my culinary roots are Anglo/Danish and that’s why my zucchini fritters just morphed in Frikerdeller shapes! Thanks for dropping by:-)
Laura loves cakes
26/07/2012 at 11:09 pm (UTC 1) Link to this comment
This looks like a really inventive recipe! I don’t think I’ve ever seen strawberry, banana and choc chip muffins but they sound great! I love fruit in bakes, makes them really nice and moist!
Camilla
27/07/2012 at 11:28 pm (UTC 1) Link to this comment
Thank you for your lovely comments. These really are the most delicious, moist muffins I’ve ever had!
bakingaddict
31/08/2012 at 11:12 pm (UTC 1) Link to this comment
Wow all my favourite ingredients in one! This looks great – will have to give it a go sometime soon.
Camilla
31/08/2012 at 11:30 pm (UTC 1) Link to this comment
They were the best muffins I’ve made to date and everyone here loved them! Thank you for dropping by!