Double Strawberry Banana Muffins
If you have over-ripe fruit or even pulp left over from juicing, you may be able to make good use of it in your baking. Over-ripe bananas have long been a favorite ingredient for quick-breads and muffins because of their intense flavor and valuable nutrients. To puréed banana, you can add some finely chopped strawberries and use the fruit in some delicious, easy-to-make muffins. This mega-muffin recipe makes 24 muffins, so you will need two muffin pans. Switch the pans top to bottom after 10 minutes in the oven.

1 cup all-purpose unbleached white flour

1 cup whole wheat flour

1 cup wheat bran

cup wheat germ

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 2/3 cup puré of banana & strawberry

1 cup unsweetened coconut

cup granulated sugar

cup Demerara brown sugar

1 tsp nutmeg

tsp mace

tsp ginger

4 eggs

cup canola oil

1 cup buttermilk

Strawberry & Coconut Muffins

Preheat oven to 375° F. Lightly oil 2 muffin pans.

Puré banana in a food processor; add chopped strawberries and continue to process until the berries are finely chopped but not smooth.

Mix the dry ingredients, including flours, bran, germ, soda, baking powder, salt, spices, and coconut in a large pourable bowl.

In a medium bowl whisk the eggs, then stir in sugars and oil. Blend well, then add buttermilk; stir well with the fruit.

Make a well in the dry ingredients and pour in moist ingredients in two parts. Stir sparingly, scraping down the sides of the bowl and stirring up from the bottom.

Pour batter into prepared muffin cups (use the Ice Cream Scoop Technique . . . ) and bake in 375° F oven for 20-25 minutes, switching pans half way for even baking.

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