* Exported from MasterCook *
Bread, Banana-Blueberry Muffins with Almond Streusel Topping
Recipe By :Cooking Club of America
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit
Amount Measure Ingredient -- Preparation Method
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MUFFINS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
teaspoons salt
1/2 cup sugar
1 egg
3/4 cup mashed ripe bananas
1/2 cup whole milk
1/4 cup canola oil
1 cup fresh blueberries -- or frozen
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter -- chilled, cut up
3 tablespoons sliced almonds
1. Heat oven to 400F. Line 12 muffin cups with paper liners. Whisk 1
3/4 cups flour, baking powder and salt in medium bowl.
2. Whisk sugar and egg in medium bowl until blended. Whisk in
bananas, milk and oil. Make a well in center of flour mixture; stir
in banana mixture just until moistened. Gently stir in blueberries.
Spoon into muffin cups, filling 3/4 full.
3. Combine 3 tablespoons flour, brown sugar and cinnamon in small
bowl. With pastry blender or 2 knives, cut in butter until mixture
resembles coarse crumbs. Stir in almonds. Sprinkle topping over each muffin.
4. Bake 18 to 20 minutes or until golden brown and toothpick inserted
in center comes out clean. Cool in pan on wire rack 5 minutes; remove
from pan. Cool 20 minutes to serve warm or cool completely.
12 muffins
Source:
"Cooking Club, Spring 2013"
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Per Serving (excluding unknown items): 222 Calories; 9g Fat (34.6%
calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 OtherCarbohydrates.