Thursday, November 8, 2012

Banana Crumb Muffins

I have 3 really ripe bananas looking at me right now...  I feel as though if I don't use them in the next half an hour, they will self-destruct into a goopey mess.  Mrs. Teddy brought them in from her workplace because they has already started to expire there but now that they've been sitting on my counter for a few days, they are definitely going to take their last breath soon.  Just picture a banana with so many brown spots, it's almost just a giant brown banana.  And I have 3 of them.  *sigh*  I hate throwing out food so I google a recipe and here's what I got.  They turned out super moist and tasty so I would definitely recommend this to anyone who has some sad looking bananas laying around.  Enjoy!
Tools needed:
  • 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
Ingredients:
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)
Streusel Topping
  • 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!)
Directions:
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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