Friday, June 24, 2011

Strawberry Banana Muffins with Berry Drizzle

Yep, that's Thrive Butter!

I love muffins - especially ones that my daughter and I make together. Sure, store bought muffins are okay, but they're full of ingredients I can't pronounce. These lightly sweet strawberry banana muffins took just a few minutes to make, contain whole (read: real) ingredients, and make for a quick breakfast or tasty snack. The pretty pink drizzle and a few sparkly pink sprinkles are, well, the icing on the muffins!

1c Flour
1/4c Sugar
1T Thrive Whole Egg Powder
1T Thrive Butter
1/2t Baking Powder
1/4t Baking Soda
Pinch of Salt
1/3c Thrive Banana Slices
1/3c Thrive Strawberries
Hot Water
1 2/3c Water
1/2c Powdered Sugar

(Note that this recipe can be made using 100% Thrive ingredients!)

Preheat oven to 350 and grease muffin tin. Put strawberries in a small bowl and slowly add hot water until it just covers the strawberries. Set aside.

In a large bowl, combine flour, sugar, egg powder, butter, baking powder, baking soda and salt. Add milk and mix gently until combined. Remove strawberries from hot water using a fork or slotted spoon, reserving liquid, and add to dry mix along with the bananas. Carefully fold in the fruit.

Now is a great time to taste your batter to check the level of sweetness and add more sugar if you prefer. Because we have used Thrive Whole Egg Powder in our recipe, we don't have the same salmonella concerns as with regular eggs. Added bonus :)

Spoon the batter into your muffin tin and bake 20 to 25 minutes or until lightly browned. While the muffins are baking, mix up your quick icing by combining the leftover strawberry water (it should be slightly pink) with 1/2c powdered sugar. Stir until a slightly thick icing forms, adding additional powdered sugar if the icing is too thin. Cool the muffins before drizzling the icing over the top and garnish with pink sprinkles. Store leftovers in an airtight container. Makes 8 large or 12 small muffins.

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