Page 154 - UMass2018_CookBook

Ingredients
Makes 10 muffins
FOR THE MUFFINS:
1 1⁄2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 3 bananas, peeled
and mashed 3⁄4 cup granulated sugar 1 large egg, lightly beaten
1⁄3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted
FOR THE CRUMB TOPPING:
1⁄3 cup packed light brown sugar
2 tablespoons all-purpose flour
1⁄8 teaspoon ground cinnamon
1 tablespoon unsalted butter
Banana Crumb Muffins
Berardi Family, Easton, MA
“A favorite with everyone for breakfast or an afternoon snack!” — Kathryn Berardi
Preparation
1. Preheat oven to 375°F. Lightly grease 10 wells of a muffin pan, or line with paper cupcake liners.
2. To make the muffins, in a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl, beat together the bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture until just moistened.
3. Spoon the batter into the prepared muffin wells.
4. To make the crumb topping, in a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprin- kle the topping over the muffin batter.
5. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
6. Let cool in the pan for 10 minutes, then transfer the muffins from the pan to a wire rack to cool completely.
142 | TASTE OF HOME