Banana Crumb Muffins
From the kitchen of: Margret Fishman
Ingredients Topping
1/2 cup of unbleached all-purpose flour 1/4 cup sugar 1 tsp cinnamon 4 tbsp butter, room temperature
Muffins
1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 large, ripe bananas, mashed 3/4 cup sugar 1 egg, slightly beaten 1/3 cup butter, melted
Directions
Topping1. In a medium bowl, mix flour, sugar, and cinnamon. 2. Add butter and mix until crumbly. Put aside Muffins1. In a large bowl, combine dry ingredients. Set aside. 2. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients. 3. Fill greased muffin cups two-thirds full. Using hands, evenly distribute the crumb mixture on top of the cups. 4. Bake at 375 for 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes
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