urbanbundle

the overly ripe bananas were taunting me from the fruit bowl. it was time i sent them to muffin heaven. i decided to brave modifying a recipe on the fly. surprisingly, they turned out pretty good. the original recipe is from good ‘ol better homes & gardens cookbook (you know, that red and white checkered cookbook that your grandma used to have with all the food stains all over it.) i added a dash of cinnamon, a pinch of nutmeg, and half of a fresh banana cut into small chunks. prior to putting the muffins in the oven, i sprinkled them with a little granola and sugar for a crispy finish.

here is the original recipe (makes 12 muffins):

preheat oven to 400 degrees

ingredients

1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed banana
1/2 c. chopped walnuts (optional)

(note: items added are about 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/2 chopped medium size fresh banana.)

topping: granola and sugar

directions

grease twelve muffin cups or spray with cooking spray; set aside. in a medium mixing bowl combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. make a well in center of dry mixture; set aside.

in another mixing bowl combine egg, milk, oil, and bananas. add egg mixture all at once to the dry mixture. stir just till moistened (batter will be lumpy – don’t over mix!)

spoon batter into muffin cups, filling each 2/3 full. sprinkle tops with granola and a little sugar. bake in 400 degree oven 20 minutes or till golden. cool in muffin tin on a wire rack for 5 minutes. remove from muffin cups; serve warm!