My new team loves treats. There is so much food around that place, it's ridiculous, like seriously if you're ever hungry, chances are you can find free food somewhere around the building. Pizza, sandwiches, cookies, leftovers from a catered lunch event, it's there. The HR team also has treat Friday's that they've implemented, they rotate who brings in baked goods for every Friday. So I def came to the right place with all the baking I love to do. This was inspired purely by the fact that I had bananas on our counter that were overly ripe and either needed to be frozen or used, so I baked with them quick. They were easy to make, don't require any special ingredients and were a huge hit. I made them into mini muffins and everyone was grabbing them. I definitely plan to save this recipe for the future, it was a great alternative to making banana bread with ripe bananas!
Banana Crumb Muffins
Source: All Recipes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 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. 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. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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