Sunny Morning Muffins

Ingredients:

• 1 cup chopped strawberries
• 1 tbsp. sugar + 2 tbsp.
• 1.5 cups premium flour
• A pinch of ground cinnamon
• 0.5 tsp of soda
• 1/4 tsp ground nutmeg
• 1 teaspoon of salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• Zest of 1 lemon
• 1 cup blueberries
• 1 cup chopped walnuts
• Special equipment: metal muffin pan and paper cups

Preparation:

1. Preheat oven to 175°C. In a small bowl, combine strawberries with 2 tablespoons of sugar. Let sit for 15 minutes, until the strawberries release their juices.
2. In a small bowl, combine flour, cinnamon, baking soda, nutmeg, and salt. In a large bowl, combine mashed bananas, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Combine the dry ingredients with the wet ingredients and knead into a dough. Do not overmix. Stir in the blueberries and walnuts.
3. Spread the batter evenly among the paper cups lined with a metal pan. Bake until a toothpick inserted into the center of the muffin comes out with a few crumbs but not wet, about 30 minutes. Let cool on a wire rack to room temperature.