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Sunny Morning Muffins Recipe

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This recipe for Sunny Morning Muffins, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Whitehorn


1 cup strawberries, chopped
1 cup sugar, plus 2 Tablespoons (I use 1/2 sugar & 1/2 Splenda)
1 1/2 cups all-purpose flour
pinch ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1 tsp. salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1/2 cup chopped walnuts

Preheat oven to 350.

In small bowl, mix together strawberries and 2 Tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg & salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into greased muffin cups. Bake until a toothpick inserted in center of muffin come out with a few crumbs but not wet, about 30 minutes. Cool on a rock to room temperature.

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Personal Notes:
This recipe came from the Food Network's Sunny Anderson.




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