Cookin’ with Coolio: Strawberry Hills Banana Muffins Forever


After reading Eat Me Daily’s Fall 2009 Cookbook preview, I felt compelled to Tweet my excitement. “Magazines may be dead, but thank goodness cookbooks are alive and well. Fall line up looks tasty. I want Momo & Ad Hoc.” My first 140 character statement was immediately followed by, “I want this one too. Cookin’ with Coolio: 5 Star Meals at a 1 Star Price. AMAZING. PURE GENIUS.”

Somewhere in the Twitterverse, Betty Hallock of the The Los Angeles Times saw my Tweets and decided to make my “Ghetto Gourmet” dreams come true. Thus, I became the proud owner of Cookin’ with Coolio. It turned out that the newspaper had received an advanced copy of the book and, much to my surprise, no one on staff was remotely interested in it. How could that be? Anyway, thank you, Betty!


For my first culinary adventure with Coolio, I made Strawberry Hills Banana Muffins Forever from the chapter, “Sweet Treats for That Sweet Ass.” The recipe was accompanied by a hilarious anecdote from Coolio:

You might think that muffins are for women, but you listen to me, motherfucker, muffins are for everybody! I ain’t never walked into a studio holding a tray of muffins and not had everybody grab one. From a hardcore rapper to a hardened criminal (like Martha Stewart), everybody needs a muffin, either in the morning or at night. This muffin’ll treat you right.

I couldn’t have said it better myself. The Strawberry Hills Banana Muffins Forever turned out terrific—fragrant, moist, and a pleasure to eat. Coolio has surpassed Dorie Greenspan as my favorite recipe writer. You gotta get up to get down.

  • A few drops of olive oil
  • 1/4 cup unsalted butter, melted and cooled
  • 1/2 cup milk
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 cup chopped strawberries (fresh or frozen)
  • 1 banana, thinly sliced


Preheat your oven to 375 degrees Fahrenheit. Use a few drops of olive oil to grease up a 12-cup muffin tin. Jarez Sez: “You can also use those little paper liners in your muffin tin, but I’ve seen people eat the muffin without removin’ the liner, so I just suggest you leave that shit out and go with olive oil.”


Combine the butter, milk, and egg in a small bowl and beat it lightly. In a larger bowl, pour in your flour, salt, baking powder, and sugar and gently mix it. Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture. Pour in your milk mixture and stir it all up together.


Fill up the muffin cups with your batter, then place in the oven and bake for 25 to 30 minutes.


Let them cool down for 10 minutes, then remove from the pan and serve these bad boys up.

Cookin’ with Coolio: 5 Star Meals at a 1 Star Price will be released this Tuesday, November 17.

[For Printable Recipe Click Here]

Related Posts Plugin for WordPress, Blogger...

21 Responses to “Cookin’ with Coolio: Strawberry Hills Banana Muffins Forever”

Leave a Reply