Yoly's Fruit Overload Muffins
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3 medium-large very ripe bananas (1 cup mashed)
1 cup blueberries
1 cup Strawberries
1/2 cup sour cream
Heath toffee bits for decoration.
Heat the oven to 325 and line the cupcake pan with baking cups.
Sift together the flour, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, cream the butter using an electric mixer.
Gradually add the sugar, scraping down the sides of the bowl as necessary.
Add the eggs one at a time, beating well after each addition.
Next, add the vanilla extract and blend briefly. Set both bowls aside.
Peel the bananas and place them in a separate bowl.
Mash them with a fork or a potato masher and measure out 1 cup.
Add the sour cream and stir to blend.
Add the berries to the mix.
Set the bowl aside
Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture.
Add the rest of the ingredients in this order, stirring well after each addition: half of the fruit mixture, half of the remaining dry mixture, the rest of the fruit mixture, the rest of the dry mixture.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown.
Let it cool for about 20 minutes.
Once they are completely cool, ice them and sprinkle the heath bits.
Pairs Well With
I made this for my family this past July 4th