BANANA CRUMB MUFFINS
Make and share this Banana Crumb Muffins recipe from Food.com.
Provided by jellygirl
Categories Breakfast
Time 1h5m
Yield 18 muffins, 1 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT OVEN TO 375.
- MUFFIN MIX:.
- 1. In a large bowl, combine the dry ingredients for the MUFFIN MIX.
- 2. In another bowl, combine the bananas, sugar, egg, vanilla and butter and mix well.
- 3. Stir the wet ingredients into the dry until combined.
- 4. Fill (either greased muffin cups or paper lined muffin cups) 3/4 full with mixture.
- CRUMB TOPPING:.
- 1. Combine the flour, sugar and cinnamon.
- 2. Cube the VERY COLD STICK BUTTER and toss into the dry ingredients.
- 3. Best way to do this is with a pastry blender. They are inexpensive tools that you can find at any store that sells cooking supplies (Walmart, Target, Kmart -- etc.) "CUT" the butter into the dry ingredients until you get a crumb mixture. It's ok to have larger chunks because they will become the best crumbs after they cook. "CUTTING" just means to mash together the butter and dry ingredients. You can do this with the tines of a fork too, but it's harder work ;).
- 4. Sprinkle crumb topping over the muffins and bake for 25 minutes, or until a toothpick or knife poked in the center of the muffin comes out dry.
Nutrition Facts : Calories 4545.4, Fat 246.3, SaturatedFat 150.4, Cholesterol 982.1, Sodium 7754.2, Carbohydrate 527.4, Fiber 31.6, Sugar 115, Protein 68
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