Monday, March 17, 2008

Banana Crumb Muffins

Nothing like the smell of fresh muffins wafting through your house...unless you are on a diet! Anyways, these are for my boys because like me, they do not like to eat the over-ripened bananas and I had 4 large ones turning brown. I used a recipe from and adapted the amount of butter, using more applesauce instead.

This is my second attempt at photographing this item. In the first I used a green tablecloth, a white plate and more direct light. The picture looked harsh and had a weird green glow on the muffins. Here things are looking a little more organic and soft. It is indirect kitchen light near a window, with a white tea towel.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1 T. butter, melted
1/4 cup applesauce

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

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, applesauce 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.

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