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Banana Crumb Muffins Recipe

   
 

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     Banana Crumb Muffins

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1/2 c flour
1/4 c sugar
4 T unsalted butter, chilled, cut into small pieces
2 t ground nutmeg
2 large eggs
1/2 c light brown sugar
1 t vanilla
1 c vegetable oil
3 large ripe bananas, mashed (about 1 1/4 cups)
 
2 c whole wheat pastry flour or 1 c cake flour and 1 c whole wheat flour
1 1/2 t baking powder
1/2 t salt
1 c coarsely chopped walnuts

Instructions
To make the streusel topping, combine the first 3 ingredients with 1/2 t of the nutmeg (save remaining 1 1/2 t for batter) in a medium mixing bowl. kneat the mixture with your hands until crumbly. Set aside. Oven to 375 degrees. For large muffins, mist a 6 c muffin tin with vegetable oil spray. For small muffins, mist a 12 c muffin tin. In med mixing bowl, combine the eggs, brown sugar and vanilla. Add oil and whisk until well incorporated. Stir in the bananas. In a separate mixing bowl, combine the flour, baking powder, salt and remaining nutmeg. Gently fold flour mixture and nuts into banana mixture. Mix ingredients just until blended; too much mixing will make the muffins rise irregularly. Fill each muffin cup 3/4 full of batter. Sprinkle tops with streusel mixture.
Bake large muffins 20-24 minutes or until toothpick comes out clean. For smaller muffins, bake 16-20 minutes. Transfer to wire rack and cool slightly before serving. The muffins, sealed in an airtight container, may be frozen for 2 weeks. Defrost them overnight and warm them in a low oven before serving.


Originally Submitted
11/1/2012





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