Friday, 28 September 2012

Banana crumb muffins

This is what happened. I had some spare bananas, a serious craving for something sweet and I found this recipe. After making (and quickly devouring, with the help of husband) one batch I proceeded to make another one. These beauties are too delicious not to be shared. Honestly, they are the best muffins I've ever made and tasted - soft and moist with a sweet crunchy topping. 

I changed a few bits and bobs in the recipe and added flax seed and chopped almonds to the streusel - you can never have too much crunch, can you?

To make a batch of 12 muffins you'll need:

220 g plain white flour(1 1/2 cup)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
30 g brown sugar (1/4 cup)
90 g white sugar (1/2 cup)
1 egg, beaten
100 g butter, melted (1/3 cup)
1 tsp vanilla essence
1 tsp cinnamon
1/2 tsp grated nutmeg

50 g (1/3 cup) brown sugar
2 tbsp flour
1/4 tsp cinnamon
1 tbsp butter
2 tbsp flax seed
1 tbsp chopped almonds

Pre-heat the oven to 190 C.

Prepare the topping: rub sugar, flour and butter with your fingers until the mix resembles breadcrumbs, stir in the rest of the ingredients. Chill the topping in the fridge until your muffin batter is ready.

In a mixing bowl, mix flour, baking soda, baking powder, spices and salt.

Mash bananas in another bowl and add sugar, vanilla, egg and melted butter. Stir to combine.

Add the flour mix to the wet banana mix and combine with a spatula (try not to overmix).

Spoon the mix into muffin cases, sprinkle the topping and bake for 18-20 minutes.



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