BANANA BREAD CRUMB MUFFINS
Steps:
- Preheat oven to 350 F.
- Line a muffin tin with cupcake liners. Set aside.
- In a large bowl combine all of the crumb topping ingredients.
- Use a pastry cutter until mixture is crumbly. Set aside.
- In a large bowl, cream together butter, brown sugar and white sugar.
- Beat in eggs and vanilla extract. Seat aside.
- In a medium bowl, whisk or sift flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add flour mixture into the wet mixture alternating with the buttermilk.
- Stir just until combined. (be careful not to overdo it.)
- Add lemon juice to mashed bananas.
- Gently fold bananas into the batter.
- Fill muffin pan 3/4 full of batter.
- Spoon on enough crumb topping to completely cover the top. (pinch the crumbs together to create larger crumbs if desired. I used a little over 1 T. of topping)
- Bake for 18-20 minutes.
- Remove from oven when moist crumbs cling to a toothpick inserted into the center.
- Let muffins sit in the pan for about 4 minutes (they will continue to cook)
- Place muffins on a cooling rack to finish cooling.
- Enjoy!
BREAD CRUMB MUFFINS
This is one of the ways I use up old leftover bread. I found these to be a tad bland but with good texture. My kids loved these when they were little. Please look at this as a blank slate. Use the recipe as a base way to use the bread crumbs and then add your favorite fruit or other flavors! The recipe is originally from the More With Less Cookbook.
Provided by ladypit
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Spray your muffin tin with nonstick spray.
- Mix together the eggs, milk, butter, and breadcrumbs.
- In another bowl mix the flour, sugar, salt, and baking powder.
- Add the dry ingredients to the wet, stirring just until it is all combined.
- Fill the muffin tins 2/3 full and bake for about 25 minutes.
Nutrition Facts : Calories 123.3, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.6, Sodium 308.8, Carbohydrate 16.9, Fiber 0.7, Sugar 1.7, Protein 3.7
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
CRUMB CAKE MUFFINS
Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 17
Steps:
- In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
- Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
- Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.
Nutrition Facts : Calories 168 g, Cholesterol 5 g, Fat 7 g, Fiber 1 g, Protein 3 g, Sodium 267 g
BROWN BREAD MUFFINS
Enjoy this delicious brown bread muffin made using Gold Medal® all-purpose flour that's ready in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups.
- In medium bowl, mix flour, cornmeal, brown sugar, baking powder, baking soda and salt; set aside. In large bowl, beat buttermilk, melted butter, molasses and egg. Stir in flour mixture just until flour is moistened. Stir in currants. Divide batter evenly among muffin cups.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 250 mg, Sugar 21 g, TransFat 0 g
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