Print Recipe

Squashed Strawberry & Banana Muffins

Barely adapted from ‘Leith’s Baking Bible’ (old edition, now out of print), p261
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 12 muffins

Ingredients

Ingredients

  • 250 g strawberries
  • 1 large ripe/over-ripe banana apx. 115g peeled weight
  • 115 g caster sugar
  • 85 g unsalted butter
  • 2 eggs
  • 220 g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • Demerera or caster sugar for sprinkling
  • Pinch salt

Tools

  • Bowl/saucepan to melt butter
  • Scales
  • Colander/sieve
  • Kitchen paper/clean tea-towel
  • Small bowl
  • Two large mixing bowls
  • 12 dip muffin tin
  • Muffin cases
  • Potato masher
  • Balloon Whisk
  • Teaspoon
  • Cocktail stick/skewer
  • Wire cooling rack

Optional/Helpful

  • Measuring spoons

Instructions

Prep

  • Turn oven to 190C | Gas mark 5
  • Place the paper or silicone muffin papers in the tin, if using
  • Melt the butter either on the hob/in the oven as it warms/microwave
  • Whisk the eggs in a small bowl
  • Stir/sift the flour, baking powder, bicarbonate of soda and salt together
  • Wash the strawberries and remove the hulls
  • Leave on the kitchen paper/clean tea towel to dry

Method

  • Cut the berries into 1/2 cm chunks. Place about 55g of the berries in a large bowl and add the banana
  • Using your potato masher, mash them up!
  • Add the melted butter, sugar and beaten eggs to the mashed fruit
  • Sift the flour mixture over the fruit mixture
  • Using your balloon whisk carefully fold in
  • USE NO MORE THAN 20 STROKES! Muffins can become tough when over-mixed
  • Stir the remaining berries in
  • Divide the mixture equally between the muffin cases and sprinkle with a 1/2 teaspoon sugar (or less) over each muffin
  • Bake in the centre of the oven or 20 minutes
  • Check them: push a cocktail stick into the middle of a muffin that’s in the centre of the tin. They are cooked if the stick comes out clean
  • If it’s not clean, pop the muffins back in the oven, put a timer on for a couple of minutes, clean the cocktail stick and check again

Storage

  • Serve warm or at room temperature
  • If not eating all within a day, bag them up and freeze. They will freeze for a couple of months.