Banana Crumble Muffins

Ingredients

Muffins Batter:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

1 ½ tsp cinnamon

1 tsp nutmeg

1 tsp powdered ginger

1/2 teaspoon salt

3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup vegetable oil/canola oil

1/2 c chopped walnuts (if you like)

Crumble Topping:

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

Preheat oven to 375^o F

In a medium sized bowl, mix together flour, baking soda, baking powder and salt; lightly whisk together to mix dry ingredients.

In large bowl, beat together bananas, sugar, egg and the oil. Slowly add the dry mixture in and beat on low.

In yet another bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal.

Lightly grease, or line, muffin pan with muffin papers.

½ fill with batter and then sprinkle with crumble mixture.

Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 12 Good Sized Muffins 

Happy Feasting!

Two for one ...

I haven’t done anything for a while so I'll treat it up with double cookies.

The first, Ginger Creams, the softest cookies you will ever taste.

 

Ingredients:

1/3 cup butter

1/2 cup packed brown sugar

1 egg

1/2 cup molasses

1/2 cup water

2 cups All-purpose flour

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

 2 pinches of Cayenne Pepper (you can leave this out if you want, I just think it gives them a nice snap)

Cream the butter, sugar, egg, molasses together then add water and mix well.

Mix in the flour a little at a time then add in the salt, ginger, nutmeg, cloves, cinnamon, and the cayenne.

Cover and chill for at least an hour.

Preheat oven to 400 degrees F (205 degrees C).

Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes; until no indentation remains when touched.

You can frost with a cream-cheese frosting or, as I did, dip them in melted white chocolate.

Super Easy ~ super yummie …

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Cookie number 2 ....

Oatmeal Shortbread

 

Ingredients

1 cup butter (no substitutes), softened

3/4 cup sugar

1 1/2 cups all-purpose flour

1 1/2 cups quick-cooking oats

3/4 teaspoon salt

In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt.

Cover and refrigerate for at least 3 hours.

Roll and cut as you like; obviously, I chose hearts.

Bake at 325oF for 10 – 12 minutes or until lightly browned.

Once the cookies cooled, I melted a bag of milk chocolate chips with 2 squares of bakers semi-sweet chocolate and a Tbl of cinnamon in a double boiler for dipping and rolled them in crushed Almond slices – a very simple way to make them extraordinary.

Happy Feasting!