On Mar 29, 4:23*pm, Mr. Bill > wrote:
> On Sun, 29 Mar 2009 10:45:32 -0700 (PDT), Kris >
> wrote:
>
> >On Mar 29, 10:48*am, Mr. Bill > wrote:
> >> Hard to believe that Palm Sunday will be here next week!! *
>
> >>http://i42.tinypic.com/2s7xieg.jpg
> >I have to bring muffins to an Easter brunch - would you be willing to
> >share the recipe? It sounds particularly good.
>
> I have no idea where this recipe came from so I can't *attribute. The
> addition that I made is a couple of tablespoons of finely diced pecans
> in the topping....that got the crunch going big time. Actually, this
> looks like my banana bread recipe but adapted to muffin pans. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Banana Crumb Muffins
>
> breads, breakfast, brunch
>
> 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
> * Crumb Topping:
> 2 tablespoons all-purpose flour
> 1/8 teaspoon ground cinnamon
> 1 tablespoon butter
>
> Preheat oven to 375F .
>
> 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.
>
> Yield: 10 servings
>
> ** Exported from Now You're Cooking! v5.84 **

Thank you. I may just give these a test drive before Easter.

Kris