Its the time of the month where i am much more interested to buy home and decor magazines instead of baking books.. its the time of the month where i wud spent hrs and hrs checking out websites of other bloggers that are so into home decorating.. xmas is around the corner and our preordered tree just arrived last night.. cant wait to deck it up.. Honestly, i miss doing that. err home decorating that is... it is after all my first love and someday i wud like to hv a blog just abt home decorating.. do check out The Essence of Home and Savvy Southern Style... huhu i cant describe how jealous i am right now looking at their home.. i mean who wouldnt especially when it reminds u of ur old home.. sob sob
While browsing thru one of the proud house owner websites i stumbled upon this recipe.. her muffins looked so amazing that i had to dig into my freezer to see if i could find a pack of frozen bananas.. hehe i did for sure for i managed to bake two types of cakes out of my pack of frozen bananas.. here is the recipe for this banana crumble muffins by Paula Deen..
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas mashed
1 egg lightly beaten
1/3 cup melted butter
3/4 cup sugar
Topping
1/3 cup packed brown sugar
2 tbsp flour
1 tbsp butter - cubed
1/8 tsp cinnamon
Method
1. Preheat oven to 180C. Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 c flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 - 20 min. until a toothpick inserted into center of a muffin comes out clean.
This banana bread is perfect for brekkie.. i know for sure cos we just had it hehe
Ingredients
Banana Bread
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon - didnt add
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 tsp pure vanilla extract - i used vanilla essence
Method
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
Recipe fm Joy of Baking
