New recipe!

This weekend I made a new recipe with some very ripe bananas that I had in my freezer. I figured it was time to make something with them, so I found this yummy recipe. Matt's favorite fruit is strawberries, so we have tons of them in the house during the summer. These muffins were yummy, but I think I'd add some more strawberries next time.

Strawberry Banana Muffins
(makes 12 regular sized muffins...but I got 16 out of my batch)

Ingredients
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen strawberries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.In a small saucepan melt the butter. Set aside.In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not over mix or the blueberries will end up coloring the batter blue.
Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup about two thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.