Banana Crumb Muffins

If I had a bed and breakfast, I would serve these muffins. They are so good. I'd say, they are probably some of the best muffins I've ever made. Moist and flavorful and will melt in your mouth for sure!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
  
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1 tablespoon vanilla
  
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 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. 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.
3. 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.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Fabulous Food Friday: Sweet Potato Muffins

Today's Fabulous Food Friday is brought to you by the color orange and the word YUM!

This week I have been taste testing recipes from a new blog I discovered called Heavenly Homemakers. Every one of them has been delicious and as a side bonus, I've been using up things that we already have on hand. I'm sure I'll be posting more of our favorites, but you should check it out for yourself. Really good information on eating healthy...so you know I'm a huge fan!!!


This morning for breakfast I was excited to try out the Sweet Potato Muffins...not only because I needed something to feed the kids, but more specifically I needed to use up the sweet potatoes that were sprouting in my pantry!


Soooo...before you begin mixing the ingredients for the muffins, take your sweet potatoes and wash, poke and bake them in a 400 degree oven for about 50-60 minutes. I baked 5 which will give me enough for 2 batches!

Sweet Potato Muffins
2 cups whole wheat flour2 t. baking powder
1 t. nutmeg
1/2 t. sea salt
1/2 cup honey
1/4 cup raisins (optional)
1 egg
1 cup mashed sweet potato
1/2 cup milk
3 T. melted butter



Topping:
3T Sucanat (dehydrated cane sugar juice) or brown sugar
1 T. butter, softened
2 T. chopped nuts (optional)
In a small bowl, combine topping ingredients. Sprinkle evenly over each muffin. Bake at 400 degrees for 15-20 minutes.
Sure

they may look yummy, but the real test is my kids reactions:

"wow" "yum" and "mom these are so tasty!"

I even got a hug from Zander after breakfast as he was thanking me for making such good food! Yay!!
While the muffins were baking, I decided to make up a batch of Mango Salsa before my precious mangoes turned rancid...Nothing worse than slicing open a juicy mango only to discover it has gone bad. Not to worry though, I got to them just in the nick of time! Bring on the mango madness!

Sadly I don't really have a recipe, I go by what tastes good to me...but here are the ingredients:
2 Mangos, red onion, cilantro, garlic and juice of 1 lime



My last orange item up for grabs is a strawberry-peach smoothie that really hits the spot for breakfast lunch or dinner...we had it for dinner tonight and I'm quite pleased to say that my kids with their mighty vegetable radar didn't suspect a thing!

Yep, that thar is spinach in ma blender!

Add a fancy umbrella and a dash of nutmeg and they will never suspect that they are drinking spinach...paper umbrellas are very sneaky!

Blueberry Streusel Muffins

When life gives you lemons (and blueberries), make these muffins...they're delicious!

Blueberry Streusel Muffins:

1 cup (240 ml) milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups (390 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1 tablespoon (12 grams) baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces

2 cups (260 grams) fresh or frozen blueberries

1/2 tablespoon grated lemon zest

2 tablespoons (28 grams) unsalted butter, melted

Blueberry Streusel Muffins: Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line 16 - 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.)

Fill each muffin cup with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.

Makes 16 - 18 regular-sized muffins.

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.

These muffins taste great paired with Tillamook Lemon Squeeze yogurt!