Sunday, March 1, 2009

Rainy Sunday Afternoon

What should you do on a rainy Sunday afternoon? Why, bake muffins, of course. That’s what I did with my Sunday afternoon at least. I had six brown spotted bananas no one in my family would eat, and my freezer was already full of what my husband calls our “banana sacrifices.” So, I had no choice but to bake with bananas. I decided to bake a batch of Banana Crumb Muffins. I printed this muffin recipe from back in 2002 (I know only because the date is on the bottom of the recipe). I remember making these muffins once before, but after tasting them again today; I wonder why I have any banana sacrifices in my freezer at all. These muffins are fast, easy and tasty.

Banana Crumb Muffins
Adapted from a recipe from

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 ½ cup granulated sugar
2 eggs, lightly beaten
2/3 cup butter, melted

2/3 cup packed brown sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
2 tablespoons butter

Preheat the oven to 375° and lightly grease 20 muffin cups. In a large bowl mix together flour, baking soda, baking powder and salt. In another bowl mix together bananas, sugar, eggs and melted butter. Stir the banana mixture into the flour mixture until moistened. Don’t over mix. Spoon the batter into the prepared muffin cups.

For the topping, mix together the brown sugar, flour, cinnamon and butter in a small bowl. Cut in butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffin batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 20 muffins

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