 |
| crunchy warm muffins for a cold april day |
its a chilly april morning...happens to be april fools day....and the furnace decided to take a rest....it's a new furnace... i throw on an extra sweater, turn on the oven and look around for something to bake.......i have an unopened quart of buttermilk and a bowl of brown bananas .......so i start hunting for a quick recipe for some hearty muffins to use up what i have. nothing turned up in the cook books so i did a quick search on google and found this William Sonoma recipe. this recipe looked good but the reviews made it sound like they were a bit savory and not sweet enough so i decided to add a crumble topping.....they came out so good.....delicious.....the furnace guy showed up...fixed the furnace and i sent him out the door with a bag of warm muffins........
recipe after the jump:
- 1 cup unbleached all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup low-fat buttermilk
- 1 cup well-mashed ripe banana
- 2 Tbs. canola oil
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup chopped walnuts (i used toasted pecans instead)
in a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda. in another bowl whisk together the buttermilk, banana, oil, egg and vanilla. pour the wet ingredients over the dry ingredients and stir just until blended. i added the nuts here. mix just to blend don't over do it. fill each cupcake liner 2/3's full with an ice cream scoop.
next the crumble:
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup of oatmeal
1/4 teaspoon kosher salt
6 tablespoons of butter diced and cool
put it all in a mixer and let it go until it looks crumbly...sprinkle a handful on each muffin
bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. let cool in the pan on a wire rack for 15 minutes...if you can wait that long....
No comments:
Post a Comment