Recipe: Banana Crumb Muffins

Banana Crumb Muffins

Adapted from allrecipes.com (recipe submitted by Lisa Kreft)

Yield: one dozen 

Ingredients

1 1/2 c all-purpose flour

1 t baking soda

1 t baking powder

1/2 t salt

3 ripe bananas, mashed

3/4 c white sugar

1 egg, lightly beaten

1/3 c butter, melted and cooled

1/3 c packed brown sugar

2 T all-purpose flour

Pinch of cinnamon

1/2 c chopped nuts or oatmeal

1 T butter

Instructions

Preheat oven to 375F. Lightly grease 12 muffin cups or line with muffin papers.

In large bowl, mix together 1 1/2 c flour, baking soda, baking powder and salt. In another bowl, mix together banana, sugar, egg and butter. 

Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared pan.

In a small bowl, mix the brown sugar, 2 T flour, cinnamon and nuts. Cut in 1 T butter until mixture resembles coarse crumbs. Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center comes out clean.

Recipe: Butternut Squash Oat Muffins with Candied Ginger

Butternut Squash Oat Muffins with Candied Ginger

Adapted from The NY Times Dining and Wine Section, Melissa Clark

Yield: 18 muffins*

Ingredients

1 c all- purpose flour

2/3 c whole-wheat flour

1/2 c oats

1/3 c light brown sugar

1 T baking powder

1 t fine sea salt

1 t ground cinnamon**

1/4 t nutmeg

Zest of one lemon

2 large eggs, room temperature

1/2 c Greek yogurt, room temperature

10 T unsalted butter, melted and cooled

1 1/2 c shredded butternut squash***

1/4 c finely chopped candied ginger****

Instructions

Heat oven to 375 degrees; grease muffin tins (alternatively, line muffin tins with paper cups)

In a large bowl, combine the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl, whisk together the eggs, Greek yogurt, melted butter and maple syrup.

Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined -- the batter will be very thick. Then fold in the shredded squash and candied ginger.

Spoon the batter into the muffin tins. Bake for approximately 20 minutes, or until muffins are golden and a tooth pick inserted comes out clean.

Cool 5 minutes in the pan before turning muffins onto a wire cooling rack.

Notes:

*The original recipe stated that the recipe makes 1 dozen muffin. I filled the muffin tins quite high, and had enough for 18 muffins. Recipe could easily stretch to 2 dozen.

** I thought that 1 t of cinnamon was a little heavy handed -- but I am not a big cinnamon fan. The amount could certainly be reduced to 1/2 t in my opinion

***Despite its' difficult reputation, butternut squash is a very manageable vegetable to peel and deconstruct. I used a carrot peeler to remove the skin and a food processor to grate it. (And don't throw out the seeds. Toss with a little olive oil, sea salt and fresh rosemary -- and roast for about 10 minutes. Utterly addictive!) 

****Golden raisins would be a nice substitution

Recipe: Rhubarb Muffins

Rhubarb Muffins

adapted from Rhubarb Recipes 

Yield: 2 dozen

Ingredients

For the muffin batter

2 1/2 c all purpose flour

1 t baking soda

1/2 t salt

1 1/4 packed brown sugar

1/2 c vegetable oil

1 egg

1 c buttermilk

1 t vanilla

2 c finely diced rhubarb

3/4 c chopped walnuts

For the topping

1/2 c white sugar

2 Tbsp butter, softened

Preparation 

Preheat oven to 350F

Combine flour, baking soda and salt in a bowl.  Stir to combine.

In a separate bowl, whisk together brown sugar, oil, egg, buttermilk and vanilla.  Pour over dry ingredients and stir with wooden spoon until just combined. Stir in rhubarb and walnuts.

Fill greased or paper lined muffin tins three quarters full.

Combine ingredients for topping and sprinkle over batter.  Bake for 20-25 minutes, or until tooth pick inserted comes out dry.