16 March/365 - Banana Crumb Muffins

16 March/365 - Banana Crumb Muffins, originally uploaded by my5_kidz.

Banana Crumb Muffins

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream [I used light sour cream]
1 teaspoon vanilla

Preheat the oven to 350°F. Line muffin tins with paper liners. Cream the butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with butter mixture, mixing well. Mash the bananas, then add them, the sour cream, and vanilla and mix well. Pour batter into lined cupcake tins. Sprinkle with crumb topping.

Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Mix together the brown sugar, the flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle topping on muffins. I put about one and a half teaspoons on each muffin.

Bake 350* for 18-20 minutes.

8 March/365 - poppyseed muffins

8 March/365 - poppyseed muffins, originally uploaded by my5_kidz.

Poppyseed Muffins (or Bread)

2 1/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. poppyseeds (or less to taste)
1 tbsp. baking powder
3 eggs
1 1/2 c. milk
3/4 c. vegetable oil
1 tsp. vanilla

Preheat oven to 350. Combine flour, sugar, poppyseeds and baking powder. In anohter bowl beat eggs. Beat in milk, oil and vanilla. Add dry ingredients. Mix until combined.

This recipe will make about 18 muffins (bake 18-22 minutes) or 2 loaf pans (bake 50-60 minutes).

19 Feb/365 - banana sour cream muffins

19 Feb/365 - banana sour cream muffins, originally uploaded by my5_kidz.

1/4 c. sour cream
1/2 c. butter, softened
2 eggs
pinch of salt
1 tsp. baking soda
1 1/4 c. sugar
1 1/2 c. flour
1 c. mashed bananas
1 tsp. vanilla
3/4 c. semi-sweet mini choco chips (optional)

Preheat oven to 350. Grease 1 loaf pan or 4 mini loaf pans. Stir together sour cream and baking soda - set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream mixture. Stir in remaining ingredients until just blended. Do not over mix. Pour into prepared pans. Bake 69 to 75 minutes or until toothpick comes out clean. For muffins 22-25 minutes (just like cupcakes).