Strawberry Banana Muffins

Today, in sunny Tucson, it hailed and snowed in mid-March. The apocalypse is near, my friends...

So instead of biking into work early, I decided to ride out the storm by making simple yet satisfying muffins. These muffins combine great breakfast flavors and are fairly healthy as far as muffins go, with neither butter nor sugar (agave and maple syrup instead).

Right as the muffins came out of the oven, the sky parted, I kid you not. The sun came back out, birds sang, and the ground dried up in less than an hour. Muffins FTW! I hope these little rays of sunshine make their way into your morning soon.

Strawberry Banana Muffins
adapted from Honey, What's Cooking?

yields 24 muffins

Ingredients:
2 1/2 cups unbleached, all-purpose flour
2 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup overripe mashed bananas (3 bananas)
1 cup milk (buttermilk would make a nice muffin, I imagine...)
1/4 cup agave nectar
1/4 cup maple syrup
1/4 cup canola oil
2 teaspoons vanilla extract
2 eggs
2 cups chopped strawberries

Directions:
Preheat oven to 350 degrees F. Line muffin trays with cupcake liners.

In a large bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt, and cinnamon).  Set aside.

In another bowl, combine the wet ingredients (bananas, buttermilk, canola oil, agave, maple syrup, vanilla extract, and eggs). Add the wet ingredients to the dry and fold the mixture.  Do not over-mix. Fold in the strawberries.

Scoop the batter into the cupcake liners (I used an ice cream scoop) until 3/4 full.  Place the muffins in the oven for 20 minutes, or until golden on top. Remove from oven and place on a rack to cool.
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Blackberry Pear Upside-Down Cake

Apparently, there is a second blackberry season that nobody ever told me about, because they are practically giving away blackberries for free at the grocery stores around here. This is good news for you and me - more blackberry recipes!

My mom often makes this cake with raspberries, so I thought I'd give it a go with blackberries and pears. The result is winning. I left this pretty little thing out on the counter and my roommates ate almost all of it within 24 hours. This cake can be made with any fruit, but this combination won't let you (upside) down. Bon Appétit! 

          

Blackberry Pear Upside-Down Cake

adapted from Gourmet

yields one 8 inch cake

Ingredients:

1 1/2 cups fresh blackberries

3 pears, sliced lengthwise

1/2 cup + 1 1/2 tablespoons sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 cup well-shaken buttermilk

Directions:

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange pears, and then blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and cinnamon and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake. 

Enjoy.

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