Sunday, October 26, 2008

Banana Crumb Muffins

Although banana is not my favourite fruit on its own, i like to use them for baking. They are cheap but once you buy a bunch, you got to consume them within a few days, if not they will turn 'black' and too soft for consumption. In order to 'save' them, i will keep the bananas in the sub-zero and use them whenever there's time to bake something with it. Previously, i peeled the banana skin and kept it in the ice-box. This time round, after reading somewhere that it is easier and better to freeze the banana with the skin, i did it and had a difficult time to remove the skin.

With a quite a few bananas in the freezer, i want to experiment with different recipes so that i could get 'THE" best banana cake! I got this, this, this, and this; not forgetting i had did this and that before. My search for banana cake recipes show one thing in common: all of the bakers have tried more than one banana recipes! I finally decided to try out the Banana Crumb Muffins, which is "a basic banana muffin made extraordinary with a cinnamon-and-brown-sugar streusel topping".

I'm on my lucky streak during these 2 baking days, the muffins turn out soft, moist, fluffy, flavourful, etc.... all i could ask for a banana muffins! However, i know it may not strike a cord with those who doesn't like spices - cinnamon & nutmeg. Also, i'm not very sure whether i got the streusel topping right cos i didn't exactly get the coarse cornmeal texture, and i'm left with half the mixture after topping all the muffins. Anyway, it didn't really matter on this occasion.

Ingredients/ Method:

A) Muffins
190g all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
50g brown sugar
100g fine sugar
2 eggs
75g canola oil
1/2 tsp nutmeg
3/4 tsp cinnamon powder
1 tsp vanilla extract

B) Toppings
15g butter
15g all-purpose flour
75g brown sugar
1/4 tsp cinnamon powder

1) Preheat oven at 160 deg C.
2) Sift flour, baking powder and baking soda. Set aside.
3) Beat the eggs until light yellow, add in oil, and slowly add in sugar till well mixed. Add in mashed banana.
4) Add in flour to the mixture till well combined, but do not overmix.
5) Spoon the mixture into muffin cups upto 2/3rd filled.
6) In a small bowl, mix Topping ingredients till it resembles coarse cornmeal. Sprinkle topping over muffins.
7) Bake in oven for 20 mins, or until skewer inserted comes out clean.

For the above, i used mini muffin cups and achieve about 30 little muffins.

Another keeper!


Passionate About Baking said...

Hi quizzine,
Wow! I didn't think of using cinnamon for the strusels. Cool! I bet the taste is great! I love cinnamons. Or spices. Or herbs. Oops! It's like everything! Oh yes, bananas must be consumed within a few days the moment they are ripe. Otherwise, you'll get lots of wriggling unwanted guests yah? ;)

quizzine said...

If you love spices, this would be the muffins for you! The taste is awesome ;-p

Kitchen Corner said...

Hi! I have tagged you on my blog, cheers!