Strawberry-Banana Muffins

Adapted from GastronomyBlog

EVOO (extra virgin olive oil) for coating

1/4 cup unsalted butter, melted and cooled 

1/2 cup organic 2% milk 

1 cage free egg 

1/2 cup plus 3/4 cup wheat pastry flour

1/2 cup unbleached all purpose flour

1/4 teaspoon salt 

2 teaspoons baking powder 

1/2 cup organic sugar

1 1/2 cup fresh organic strawberries chopped

1 banana, thinly sliced 

cinnamon-sugar for sprinkling

fresh sliced strawberries for garnish

Directions:
Preheat the oven to 375 degrees. Coat 12-cup muffin pan with EVOO.  Combine all wet ingredients (butter, milk, and egg) in a small bowl and beat it lightly.  Add all the dry ingredients (flour, salt, baking powder, and sugar) in another large bowl and gently mix it.  Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture.  Combine wet mixture slowly into the dry mixture and stir gently until combined well.  Fill the muffin cups with the batter, then sprinkle with cinnamon-sugar over the top of the muffin batter and garnish with the sliced strawberries, and bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool in the muffin pan for 10 minutes, then remove the muffins from the pan and serve.  Enjoy!