Banana Buttermilk Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Like my father, I love to spend time in the kitchen inventing new recipes. There are a few pleasures greater than sampling one of these warm muffins on a winter day. Kimberly Kronenburg, New Lenox, Illinois Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
2 large ripe bananas, mashed (about 1 cup) |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup quick-cooking oats |
2 tablespoons cold butter |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
2. Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.
3. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 muffins.
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