Thursday, September 20, 2012
Had a fun day today…
Spent the morning reading blogs.
Spent the afternoon first at Yankee Candle (no candles purchased unfortunately…we had a coupon for buy one, get one free and plans to get McIntosh and Balsam and Fir…no Balsam and Fir until next Thursday…good thing the coupon is good for the end of the month!) and then at Barnes and Noble (reading magazines and books for free while sipping on an Iced Pumpkin Spice Latte–me, and Coconut Mocha Frappacino–Kimm).
Home for a yummy dinner…green beans with garlic and slivered almonds, and pesto pasta with onions, mushrooms, red peppers, yellow squash and tomatoes…mmmm!!
The night will consist of time on the porch…perfect!
And now I owe you this recipe…seriously the best muffin I’ve ever made.
Banana Crumb Muffins
Makes 12 juffins
one and 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 bananas (the soft and squishy kind!), mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1 tsp vanilla (the good stuff, not imitation!)
1/3 cup packed brown sugar
2 Tbsps all purpose flour
1/4 tsp ground cinnamon
2 Tbsps butter, cold
Preheat oven to 375 degrees
Line muffin tin with liners (or grease pan)
In large bowl mix together dry ingredients (through salt)
In medium bowl, combine wet ingredients (through vanilla)
Combine wet with dry ingredients, mix only until moistened
Place batter in pan
In small bowl, combine remaining ingredients to create topping (cut in butter with fork until mixture is incorporated and looks like cornmeal…it will take a minute or two…don’t get discouraged…it will all come together)
Bake for 17-20 minutes until toothpick inserted in middle comes out clean (this should be the amount of time to get the topping lightly browned)
(Important Note: Do not store these in a container…it will make the topping get all mushy instead of staying crispy…TRUST ME!!)
I loved these!!!!