This month Dom from Belleau Kitchen asks us 'how do you like your eggs in the morning?' as his theme for SimplyEggcellent #5. My answer is that it would depend on what day it is. For weekends when there is time for a more leisurely breakfast which is usually brunch by the time we are up and ready it's got to be poached eggs. Smoked salmon, bagel and a poached egg is a particular favourite as well as waffles with fruit, bacon and a poached egg. On weekdays, breakfast is usually a quick and simple affair and more often than not it's muffins! Muffins are really easy to make - usually a mix all in one method and they freeze really well. They are easy to transport and are quite filling especially if you make them a decent size. I've made sweet as well as savoury muffins but almost always come back to a variation of a banana muffin.
This recipe is another banana one and I used up ingredients that I could find - a box of over ripe strawberries, a bag of giant white chocolate buttons at the back of the cupboard and some yellowing bananas. I also found some frozen strawberries in the freezer which I added just before baking. The muffins were really moist and flavourful and I loved the addition of the white chocolate buttons. I made a double recipe as I had a lot of ingredients and J and I both took some to work. The muffins disappeared really quickly and I had lots of positive reviews.
I'm sending this to Simply Eggcellent hosted by Dom from Belleau Kitchen as muffins are a favourite breakfast food of mine which contains eggs.
I'm also sending it to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary as this was a good way to use up over ripe bananas, very ripe strawberries and an old bag of white chocolate buttons. I also used up a bag of frozen strawberries which has been in the freezer for a few weeks.
adding chopped strawberries and white chocolate buttons (I made a double recipe in case you are wondering why there's so much batter!) 
ready to go in the oven but not quite... 
I had a bag of frozen strawberries in the freezer so I decided to put one in each muffin before baking fresh from the oven 
You can see the whole strawberry which obviously defrosted during the baking process! Makes 12 muffins
250g plain flour
1 tablespoon baking powder
120g brown sugar
3 ripe bananas, mashed
250mls milk
80mls sunflower or vegetable oil
2 eggs
120g strawberries, washed, hulled and sliced
80g white chocolate buttons
12 frozen whole strawberries (optional)
- Preheat the oven to 180C.
- In a large bowl, mix together the flour, baking powder and sugar.
- In another bowl, beat the eggs lightly and add the mashed bananas, milk and oil.
- Pour the wet mixture into the dry mixture and fold gently until just mixed.
- Add the chopped strawberries and white chocolate buttons and mix.
- Divide the mixture into 12 muffin cases.
- Add a frozen strawberry on top if using.
- Bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool completely before storing in an airtight container.
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