In high school (many many years ago) my nickname was Betty Crocker. I was always cooking and baking and bringing the goodies to school to share. One might have thought I’d go on to write cookbooks or be a famous chef. Well almost…I did minor in Family Consumer Sciences in college and thoroughly enjoy spending time in the kitchen creating. But alas, that is as far as it goes. Thankfully I married a man with an infinite appetite who is also not too picky about the food on the plate.
I may be passing this love for cooking along to my youngest son, my super “maker” as he is always asking to help “make” with me in the kitchen. He loves adding the ingredients and stirring, mixing, and of course tasting.
The big man is at school today and we have a trio of very over-ripe bananas that are begging to be utilized. Our freezer is literally packed with loaves of sweet breads, banana and zucchini. So we made muffins. They are easy for breakfasts, snacks and lunch boxes. Nothing like home-made goodness in a school lunch to make you feel loved, right?
Banana Crumb Muffins
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, beaten lightly
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tbsp flour
1/8 teaspoon cinnamon
1 tbsp cold butter
1/4 cup nuts (optional-we did not include these)
Preheat oven to 375 degrees
1. In a medium bowl, mix first 4 ingredients. Set aside.
2. In a large bowl, mix bananas (I use a potato masher to smash-up the bananas in the bowl I will use to mix all the ingredients-one less bowl to clean!), sugar, egg, melted butter.
3. Stir in the dry mixture until moistened.
4. Grease muffin pan (or use liners). I love Wilton Cake Release for greasing my pans. It’s quick one step and easy clean-up. Grease bottom only of pan. Fill cups 3/4 full.
Enjoy with your little “maker”!
This recipe was originally found http://www.food.com/recipe/crumb-topped-banana-muffins-43509