This muffin recipe got published in Taste of Home's Christmas 2010 cookbook. I love how Taste of Home surprises you by sending you a cookbook or magazine in the mail and a nice letter explaining that they picked your recipe to be published in it. I was surprised three times this way!
If you are tired of making only banana bread from those ripe bananas sitting over there on the counter, you will enjoy trying these delicious muffins. They are so light and moist, and you will love the streusel topping. Here is the recipe as it was printed in the Taste of Home cookbook:
1 1/2 cups of all-purpose flour
1 1/2 cups of cake flour
1 1/2 cups of sugar
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1 1/2 cups of mashed ripe bananas (2 to 3 medium)
1 1/2 cups (12 ounces) sour cream
3 eggs
6 tablespoons of butter, melted
Streusel:
1/3 cup of all-purpose flour
1/3 cup of sugar
3 tablespoons of brown sugar
1/4 teaspoon of ground cinnamon
3 tablespoons of cold butter
1/2 cup of chopped pecans
In a large bowl, combine the first seven ingredients. In another bowl, combine the bananas, sour cream, eggs and melted butter. Stir into dry ingredients just until moistened.
Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl combine the flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing muffins from pans to wire racks. Serve warm. Makes 1 dozen jumbo muffins.
This is a good pantry recipe. What I mean by this is that you should already have all of these ingredients on hand. I love it when I get the itch to bake something and I don't have to run to the grocery store first. Enjoy these tender and flavorful muffins for breakfast, brunch or snack time. They are great if you are throwing a shower for someone, too.
Happy baking,
Pam
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