Wednesday, August 24, 2005
Banana Walnut-Crumb Muffin Recipe
For the muffin batter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas -- mashed with a fork
3/4 cup sugar
1 large egg -- well beaten
1/3 cup butter -- melted
For the Crumb Top
1/3 cup packed brown sugar
1 tablespoon flour
1/4 teaspoon cinnamon
1 tablespoon cold butter
1/4 cup finely chopped, toasted walnuts
Set oven to 375 degrees. Lightly spray a 12 cup muffin pan with cooking spray.
In a large bowl, combine all dry muffin ingredients (except for the sugar). In another bowl, combine the bananas, sugar, egg and melted butter; mix well, stir into the dry ingredients, only until moistened. Fill the muffin cups 3/4 cup full.
Crumb Topping: Combine brown sugar, flour, cinnamon; cut into butter until crumbly, add in the nuts. Sprinkle over muffins.
Bake 18-20 minutes, or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Mine took exactly 18 mins.