For the batter:
1. 1 1/2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 3 bananas, mashed
6. 3/4 cup white sugar
7. 1 egg, lightly beaten
8. 1/3 cup butter, melted
For the crumb:
9. 1/3 cup packed brown sugar
10. 2 tablespoons all-purpose flour
11. 1/4 teaspoon ground cinnamon
12. 1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
4. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1. It’s Thursday. So, I didn’t eat what I baked. I couldn’t.
But 12 muffins were gone in one evening.
Menon ate 1.
My house mate ate 2. She always appreciates my baking.
Menon took one for his friend from volleyball.
My other house mate ate 1.
PS and Adi finished the rest. Either the muffins tasted super awesome, or the boys were just too hungry.
2. The crumbing was more the consistency of dough, than coarse cornmeal. So, we made palm sized flat pieces and placed them on top off the muffin batter. It worked out just fine.
3. Everybody said the muffins tasted good. Menon said they could’ve been sweeter but he loved them nevertheless. Why are muffins always not-so-sweet? Is that how they’re supposed to be? The blueberry muffins also lacked that element of sweetness. Matter shall be looked into. As for now, it’s time to put my life of two years into boxes. Hola, Santa Cruz!