As a blogger for Chiquita (www.ChiquitaMoms.com), I keep a lot of bananas in the house. I want them at the ready for whenever I feel inspired to come up with a banana treat and also because we just love the things. My ripe Chiquita bananas came in particularly handy this past weekend during my strawberry extravaganza. Nothing compliments a strawberry quite so much as a sweet yellow slice of banana. Don’t you agree?
If you do, you’ll wanna make these Chiquita Banana and Strawberry muffins. I’ve posted the recipe for all Chiquita Moms to check out. Hop on over to print out the recipe. Trust me, they are worth it.
But, I’d also like to share the Strawberry Honey Butter that puts the icing on this cake (or in this case the butter on the muffin). It’s delicious with toast or pancakes, but I am pretty darn fond of this strawberry on strawberry effect with the muffin.
Inspired by the Half-Baked Baker, Strawberry Honey Butter:
Leave out one stick of butter on the counter until it comes to room temperature or over night. In a stand mixer with whipping attachment, mix butter, 1/2 cup of finely chopped strawberries, and 2 tablespoons of honey.
Whip on high until you reach the desired texture and use immediately on Strawberry Banana Muffins (or food item of your choice!) or store in air tight container in the refrigerator. It will harden again after being cool.
I keep thinking what this butter would be great on: Chocolate Chip Pancakes, a warm glazed doughnut (’cause a doughnut needs butter), a piece of sweet brioche, my finger…
Hope you enjoy,
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