Strawberry Cornmeal Muffins

I found this recipe randomly at Eating Out Loud.

Strawberry Cornmeal Muffins
1 cup cornmeal
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F for 20-25 minutes (mine were done at about 15-18 minutes) or until testing done with a toothpick.

Allow the muffins to cool before removing from the muffin tin. Run a sharp knife around the edge of each muffin, then pop out of the tin. Makes 12 muffins.

We ate these with cheesy scrambled eggs for breakfast.

Frozen Fruit Cups

The county extension service has been offering some classes on stretching your food dollar. This week the topic was healthy snacks. We tried this recipe, and I made some at home yesterday.

3 bananas
24 oz. strawberry yogurt (I used raspberry yogurt)
10 oz. frozen strawberries, thawed, with the juice (I used raspberries)
8 oz. canned crushed pineapple, with the juice

Line 18-24 muffin tin cups with paper baking cups. (I did not use paper cups, just put the mixture directly into the tins.)
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining items.
Spoon into muffin tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
Before serving, remove paper cups and let stand 10 minutes.