Strawberry Banana Nut Muffins

Mid-morning and I looked at my son and said, "muffins?"  "Yes!" he replied.  So I went to see what odds and ends I could throw in.  Turns out I had one browning banana and a handful of slightly over the hill strawberries in the refrigerator that would otherwise have been headed for the composter.  Perfect! 

I decided to use my zucchini bread recipe as the backdrop - the ingredients just seemed right.  But I then discovered that I only had one cup of brown sugar.  No problem - I just substituted regular organic granular sugar for the required balance.  Oops.  I only had two large eggs, not three.  Again, no problem.  I just substituted a 1/4 cup of water for the missing egg.  Lesson: go with the flow.

My son had a warm muffin with a touch of vanilla ice cream for dessert after lunch.  My husband ate his warm with a touch of butter.  I had mine plain. Scrumptious!

Ingredients/Directions:

1. Preheat oven to 350 degrees F.  Mix the following until completely blended (I use a stand mixer):
2 large eggs
1/4 cup water
1 cup brown sugar
1 cup granular sugar
1 cup canola oil
1 tbsp pure vanilla extract

2. Fold in:
1 cup mashed banana
1 cup finely chopped strawberries

3. Add the following and mix well:
1 tbsp cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 cups flour

4. Fold in:
1 cup chopped walnuts

5. Bake in a muffin tin using liners or small loaf pans until springy on top.  Do not overcook!  My muffins took about 15-20 minutes.  This recipe made 12 muffins and one small loaf.