Well, I thought I would have a peaceful day making banana muffins and posting my blog but I guess I was wrong. You see we are getting stucco repair and getting our house painted. Well as soon as I sat down at the computer up pull the guys to start on this wonderful project. Let me tell you it is not a quiet job. Sounds like they are scraping everything off the house. Oh no here comes the scaffolding I feel like I need to close all the blinds in the house. I may have to take off to do a little monetary therapy.
Well, I guess I better talk about the muffins. What do you do with ripe bananas but make banana muffins. I know around Easter you usually think of carrot cake muffins or cupcakes but who wants to do the normal thing, right. I think I will happily post these moist little puppies and leave the area before I feel like a hostage in my own home. Have a happy day!
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1 large OR two small bananas
3/4 cup sugar
1/3 cup melted butter
1 teaspoon vanilla
Whisk flour, baking soda, baking powder, salt, ginger, cloves, cinnamon in a bowl and set aside. Mix with mixer sugar, egg, bananas, vanilla and melted butter. Mix well. Add flour mixture to wet mixture and blend completely. Fill baking cups and top with crumb topping.
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon cold butter (cut into pieces)
1/4 cup chopped nuts (optional)
Mix all ingredients together with fingers until moist. Divide evenly on top of muffin batter.
Bake on 350 for 18-20 minutes. Make glaze and drizzle when still warm. Makes 12.
Use 1/4 cup powdered sugar and add a few drops of milk at a time to make thin glaze.