Archive for the Category ◊ Muffins ◊

08 Feb 2010 Crumbly Topped Banana Muffins

I bought a bag of over-ripe bananas about a week ago. They weren’t that ripe at the time. I was going to make banana cream pie with them, but then all the kids left and there was no one here to eat banana cream pie, except me, and I am having a hard enough time fitting into my pants as it is. Then the banana bag ripped and rapidly blackening bananas cascaded over my counter space. There was nothing to do but start baking. I started on banana muffins last night, two kinds. These crumbly topped ones are delicious, and they are still moist and yummy the morning-after. In fact, they are so good that I just dropped off half a dozen at my doctor’s office… I’ve got my fingers crossed that there will be a rapid return on my investment…

Crumbly Topped Banana Muffins

For Muffin
1 1/2 cups flour
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups of mashed banana (that was only 3 of the ones on my counter…)
3/4 cup white sugar
1 egg
1/3 cup veg. or canola oil or melted butter

For Topping
1/3 cup packed light brown sugar
2 T. flour
1/4 tsp. cinnamon
1 T. melted butter

Preheat oven to 375 degrees. Line 10 muffins cups with paper liners. In a medium bowl whisk together flour, nutmeg, baking soda, baking powder and salt and set aside. In another bowl mix together mashed bananas, sugar, egg, and oil or melted butter. Stir the banana mixture into the flour mixture. Do not beat, stir just until flour is moistened. Spoon batter into muffin cups. In another bowl combine the brown sugar, flour, cinnamon, and melted butter. Stir and mash with a fork until small crumbles form. Sprinkle the crumble topping over the batter in the muffin cups. Bake at 375 degrees for 18 to 20 minutes.

Yes, you should definitely make these. Thanks for stopping by!

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19 Jan 2010 Blueberry Oatmeal Muffins
 |  Category: Breads, Breakfast & Brunch, Muffins  | Tags: , ,  | 9 Comments

Everyone seems to have a favorite Blueberry Muffin recipe. I did too, a different one…, until I started making these. It’s the cup of oats and the “just hidden in there” lemon hint that sets these Blueberry Muffins above all the other Blueberry Muffins out there. I just made a batch this morning, I know what I am talking about! Ahhh… Coffee, muffin, rain…, and a Monday Holiday!

Blueberry Oatmeal Muffins

  • 1 cup fresh blueberries, mixed with 1 T. flour (I have used frozen blueberries with no adverse effects)
  • 1 cup flour
  • 1 cup oats (old fashioned is the best)
  • 1 cup buttermilk
  • ½ cup canola oil (or ¼ cup oil and ¼ cup applesauce)
  • 1 large egg
  • 1 T. lemon–or vanilla–extract (yep, 1 T. of lemon extract…and yet the lemon flavor is not overly pronounced)
  • ½ cup sugar
  • 1/4 cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder

Optional sugar or raw sugar, and additional 1-2 T. raw oats to top the muffins

Preheat oven to 350 degrees. In first (smallest) bowl, mix blueberries with 1 T flour and set aside. In second (next smallest) bowl, soak oats in buttermilk. In third (and largest) bowl, mix flour, salt, baking soda and baking powder. In fourth (second largest bowl) bowl, mix oil and egg until well combined, add lemon or vanilla extract, and then pour in oats and buttermilk. Stir to combine, then add in white and brown sugars. Pour the oat mixture into the flour mixture and stir just to moisten. Gently fold in flour coated blueberries. Spoon batter into paper lined muffin cups. Sprinkle tops with sugar and raw oats. Bake for 25 minutes. Makes 12 muffins.

My friend Adele did a nutritional analysis on this muffin. Result…, not too bad, as far as muffins go. In fact, they compare favorably with muffins in the “healthy” category.
Here’s the nutritional analysis (based on using applesauce for half the oil)…

Nutrition Facts

Calories Per Serving:  177  (Calories from Fat: 51)

% Daily Value Based on a 2000 calorie diet
Total Fat 5.7g 9%
Saturated Fat 0.9g 4%
Trans Fat 0.0g
Cholesterol 18mg 6%
Sodium 179mg 7%
Total Carbohydrates 28.1g 9%
Dietary Fiber 1.4g 6%
Sugars 14.2g
Protein 3.4g
Vitamin A 1% • Vitamin C 2% Calcium 6% • Iron 6%

Thanks for stopping by my kitchen today!

 

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