April 25, 2024

Hello Foodie Friends

With any abundance of bananas you can wrap some up and freeze for later use in recipes like these scrumptions BANANA MUFFINS. Just mash 2 medium bananas right into a ziplock bag and that's the perfect amount for most recipes. I especially like the crumb topping on this recipe it gives them that extra somethin's somethin'. I have to admit I could eat muffins any day of the week and any time of the day...as illustrated by my muffin belly. Sometimes you feel like a nut and sometimes you don't...I never do like nuts in my muffins but if you do just mix in 1/2 cup of chopped walnuts or pecans at the end. I've also included some good muffin baking tips below so you can be a muffin meistro too ;o)

Enjoy!
Marzee
Email Marzee

BANANA STREUSEL MUFFINS

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
Preheat oven to 375 degrees. Lightly grease 10 muffin cups. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Yield: 10 muffins

MARZEE's CORNER

MUFFIN TIPS:

* End up with empty cups in your pan? If you've greased them, fill the empty ones half full with water. It keeps the grease from burning and all the cups will bake more evenly.

* When muffins are done, take them out of the muffin pan immediately so they don't get soggy. If you need to, loosen them with a table knife, then lift them out. If a recipe has you leave the muffins in the pan for a few minutes after baking, those muffins are more fragile and need to set up a bit so you can remove them easily.

* Use shiny muffin pans for golden and tender muffin crusts.

* For nicely shaped muffins with rounded tops and no edges with ledges, most recipes have you grease only the bottoms of the muffin cups.

* The batter should be lumpy after you stir the dry ingredients into the wet ingredients. If you mix the batter too much, muffins can be tough with "peaked" tops and holes or tunnels inside.