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That’s exactly what you’d say if you had been waiting a week for a new stove. Since last Thursday we had been anticipating having a stove in which all the burners worked and the oven was reliable. Then they failed to deliver. So we waited on Saturday, sure that it would arrive so that we could cook our ham in it. They failed again. Third time’s the charm. We have a new stove. So I celebrated by making banana muffins.
So, without fail, here’s the recipe I used, and they turned out great! Spencer-approved!
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Banana Crumb Muffins (thanks to allrecipes.com!)
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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