Muffins!

Crumb Topped Banana Muffins

This recipe is a family favorite. Sometimes I don't add the crumb topping, but it makes the muffins irresistable. I used 1/2 wheat flour because I pretty much do that with everything I make. I also added a little bit of cinnamon and some fresh ground nutmeg to the batter and used less sugar.

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 large ripe bananas, mashed

3/4 cup sugar

1 egg, lightly beaten

1/3 cup butter, melted (applesauce would be a great substitution)

Topping:

1/3 cup packed brown sugar (I used 1/4 cup + 2T)

1 T flour

1/8 cinnamon, to taste

1 T cold butter (I used 1/2 T)

1/4 cup chopped nuts, optional

1. Mix first four ingredients in large bowl.

2. In another bowl, mix together bananas, sugar, egg and butter.

3. Stir into dry mixture just until moistened.

4. Fill muffin cups 2/3 full.

5. Combine first 3 ingredients of topping then cut in the butter until crumbly.

6. Sprinkle mixture over the muffins.

7. Bake at 375 for about 20 minutes or until toothpick inserted in center comes out clean.

8. Cool in pan at least 5 minutes, then cool on a rack.

Brown Sugar Raisin Bread

So, I wanted to make this bread but ended up not having raisins. Of course I had already started mixing the dough so I just decided to leave them out. First off, the dough was glorious to work with. Not at all sticky like others I've tried. The smell of it baking in the oven was just divine! We had a slice while it was a bit warm and it was so delicious. I aso had it toasted with butter the next day. This recipe would also work great as cinnamon rolls. I thoroughly enjoyed this bread and will definitely make again.