Candidate 2: Crunchy Nanas
While browsing the net I came across BakingBites and saw the Crunchy Banana Muffins. I thought of adding this entry as one of the candidates for the Search for Christmas treats 2007. The recipe was simple, the ingredients were readily available and it was a different approach to the traditional banana bread we would give to loved ones. My aunt who is a prime lover of banana bread would definitely love this.
The verdict: It was good for taste and appearance. It was definitely moist. My blunder was the crumble. It should have a crunchy top. I have over mixed it and the butter became too soft. I should have made the crumble last or at least placed it in the fridge to keep it's shape. It still was fun to make and the folks who have tried it said it was good even without the crunch.
And the search continues...
Note: I hope Nicole of BakingBites wouldn't mind me linking back to her site. I would love to post her recipe her but I still haven't heard from her yet. You may visit the link here to get the recipe and try it out.
Update: Yipee. I can share with you the recipe. Thank you Nicole! :D
Banana Crumb Muffins
1 ½ cups all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2/3 cup sugar
3 tbsp vegetable oil
½ cup buttermilk
2/3 cup (2 medium) mashed bananas, divided
1 tsp vanilla
½ cup flour
1/3 cup sugar
¼ tsp salt
3 tbsp shortening, cut into small pieces.
1 tbsp mashed banana (reserved from 2/3 cup mashed banana)
Preheat oven to 350F. Grease or line 12 muffin tins with paper liners.
Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside.
Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly.
Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.
Makes 12 muffins