- Measuring cups and spoons
- Electric mixer or large bowl with hand mixer
- Medium bowl
- Small bowl
- Spatula
- Pastry cutter and fork
- Muffin tin
- Muffin liners (optional)
- Wire cooling rack
Muffin
- 3/4 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 medium-sized very ripe bananas, mashed*
- 1/2 cup cane sugar (white sugar can be substituted)
- 1 large egg
- 1/3 cup butter, melted
- 1/2 cup walnuts, chopped (optional)
- 3/4 cup packed brown sugar
- 2 tablespoons unbleached all-purpose flour
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 tablespoons of butter, softened (not melted!)
1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin cups. Set aside.
2. In an electric mixer or large bowl with hand mixer, beat together the mashed bananas, sugar, large egg and melted butter until there are only small pieces of banana remaining.
*(if the bananas are super ripe and soft, you don't have to mash them separately - I just threw them in with the sugar and butter and put my mixer on level 6 and it mashed itself!)
3. In a medium bowl, mix together the flours, baking soda, baking powder and salt. Stir the flour mixture and walnuts into the banana mixture until the flour mixture just disappears (aka until the flour is just mixed in - do not overmix!). Pour batter into prepared muffin cups. Fill the two unfilled muffin cups with approximately 2 cm of water.
4. To prepare the streusel topping, mix together the brown sugar, flour, cinnamon and nutmeg. Add the butter and cut the butter into the brown sugar mixture with a pastry cutter or fork until the mixture resembles coarse cornmeal. Sprinkle overtop of muffins.
5. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove tin from oven and cool for 45 minutes before removing muffins to cool on a wire rack.
6. Eat and enjoy!
(Recipe adapted from Lisa Kreft)
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