My husband has been out of town on business for the last week, so I've had cereal three or four times for dinner. :) However, before he left, I made some banana nut muffins with the intention of giving them to him for his long drive down to Indiana. Half of the dozen went to my father-in-law, Ryan ate one, and I ate the other five. Oops.
Banana Muffins
Betty Crocker Big Red Cookbook - ninth edition
Ingredients:
Streusel Topping (if desired...I desired!)
1/3 cup milk (I used 2%)
1 cup ripe mashed very ripe bananas (2 medium) 1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
Directions:
1. Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2.5" x 1.25", with shortening, or line with paper baking cups.
2. Make Streusel Topping; set aside.
3. Beat milk, bananas, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Stir in walnuts. Divide batter evenly among muffin cups. Sprinkle each with about 1 tbl topping.
4. Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediatly remove from pan to wire rack. Serve warm if desired.
Steusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 tbl firm butter or stick margarine
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
I think they turned out pretty good! They tasted best warmed with a little butter. :) I have no idea when I'll be cooking next. I'm assuming we're going out for Mexican tomorrow at our favorite restaurant, Los Amigos. Yum!!
