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In most recipes, you can substitute 1/4 cup whole or 2% milk, plus 3/4 cup plain yogurt, for 1 each cup of buttermilk.
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Yield: 10 muffins • Prep and bake time: 30 minutes
[edit] Ingredients
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided use
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
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- 1 egg, lightly beaten
- 1/3 cup melted butter
- 1/3 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
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[edit] Directions
- Preheat oven to 375°.
- 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 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Lisa Kreft
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