Thursday, August 14, 2014

Banana Nut Muffins

             How come I have less work to do in the summer but less time to do everything else I need to get done? Honestly, I don’t have to get up at 5am, sit in rush hour parkway traffic or commute during the months of July and August, yet I still have this ongoing to-do list and things that just aint gettin’ done. HHhhmmm….could it be that I
a.) sleep until 10 am most mornings
b.) take 2 hours to read paper, eat breakfast and peruse internet
c.) take naps as often as I can
d.) all of the above

            If you chose d., yes you are correct and now you think I’m a slacker…, hate if you want….I merely try to live it up during these 8 weeks off while still sacrificing an ongoing to-do list and ever-growing not-done-yet list.

            So yes I am teacher who is still trying to soak in the next few weeks of sun as well as get what I need to get done before the alarm starts to ring once again. On the list:
-          Bake more
-          Cook new recipes
-          Finish my dining room furnishings
-          Organize my cabinets

            So although I can’t say I’ll be successful conquering that entire list, I can say I am well on my way. Case and point- this recipe. More baking…..check! Now although this is not exactly some revolutionary, drool worthy recipe, it was one that continued to repay me morning after morning. The muffins were probably the best ones I’ve made yet. Moist, fluffy, with a decent amount of texture, they accompanied my coffee and fruit bowl perfectly.

            So go ahead and make these, I think your morning will brighten……even if it doesn’t last as long as mine does! …….:) Enjoy

Banana Nut Muffins
Servings: 12 – 14

OBJ: TCW be able to try one more banana nut recipe to see if she can stop the search for the best one

2 C Flour
1 ½ tsp baking soda
½ tsp salt
4 overripe bananas
1 C brown sugar
¾ C (1 ½ sticks) unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
½ C chopped walnuts
Streusel Topping:
2 TBS chopped walnuts
1/3 C brown sugar
1/8 tsp cinnamon
2 TBS flour
1 TBS butter, melted

1. Preheat oven to 365 and line muffin tin with nonstick liners
2.  In a large bowl, combine flour, baking soda, and salt, set aside
3. Mash 2 of the bananas with a fork just slightly, you still want them to have texture
4. With an electric mixer fitted with wire whisk, whip the remaining 2 bananas and sugar together very well, for a good 3 minutes
5. Add the melted butter, eggs, and vanilla and beat well. Make sure to scrape down bowl at least once
5. Mix in the dry ingredients just until incorporated. Fold in nuts and the mashed bananas with a rubber spatula
6. Using a large ice cream scoop, spoon the batter into the muffin tins to fill about ¾ of the way. Give them a nice rap on the counter to get bubbles out
7. In a small bowl, mix all the streusel ingredients together except butter
8. Using a fork, blend in butter so that you have a moist crumb consistency
9. Sprinkle crumb topping over each muffin
10. Bake for about 18-20 muffins, or until toothpick comes out clean. Let cool in pan for a few minutes before turning out onto rack to cool
11. Serve warm or room temperature





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