January 6, 2011

Muffin Madness

Chicago has finally gotten cold frigid. With snow continuing to fall it's time to share some comfort food recipes. These muffins are simple to make and absolutely delicious. All you need to do is forget you have bananas until they are ripe. (I mean who let's bananas sit on the counter until they are dark brown... nope not me... oh wait... just kidding. Gross.) There were no mishaps or tricks. I honestly wouldn't change a thing! I do, however, highly recommend making the crumb topping. I almost didn't, thankfully, the fat girl inside of me thought more butter and sugar is always better and she certainly was right! 

What you'll need:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

1.  Preheat oven to 375. Grease 10 muffin cups (or line with papers.) 
2.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
3.  In another bowl, beat together bananas, sugar, egg and melted butter.  
4.  Stir the banana mixture into the flour mixture just until moistened. 
5.  Spoon batter into prepared muffin cups. 
6.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 
7.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. 
8.  Sprinkle topping over muffins. 
9.  Bake in preheated oven for 18 to 20 minutes.


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