- A few drops of olive oil
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1 cup chopped strawberries (fresh or frozen)
- 1 banana, thinly sliced
One of the many burdens of living on a farm in the beautiful Byron Bay hinterland is all the great produce that grows in abundance. Right now we have all these bloody beautiful bananas that are so ripe and delicious and on the verge of going to the pigs. Then there are the stupid strawberries that are spreading like weeds all over our garden.
Bella has risen to the occasion to help me get rid of this stuff and turn them into muffins.
Preheat your oven to 375 degrees Fahrenheit. Use a few drops of olive oil to grease up a 12-cup muffin tin. Jarez Sez: “You can also use those little paper liners in your muffin tin, but I’ve seen people eat the muffin without removin’ the liner, so I just suggest you leave that shit out and go with olive oil.”
Combine the butter, milk, and egg in a small bowl and beat it lightly. In a larger bowl, pour in your flour, salt, baking powder, and sugar and gently mix it. Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture. Pour in your milk mixture and stir it all up together.
Fill up the muffin cups with your batter, then place in the oven and bake for 25 to 30 minutes.
Let them cool down for 10 minutes, then remove from the pan and serve these bad boys up.