Cakes

Banana Blueberry Crumb Muffins

It always makes me so happy when a food related experiment turns out successful, because lately, I’ve had quite a few “mishaps” in the kitchen.

Mishaps sounds so much nicer than incidents or accidents. 

But we really don’t need to bring those out into the open, do we? Well, probably not…….. however, since there are no secrets here, I will tell you that in the last 4 days, I’ve made two dinners that didn’t turn out well at all (i.e. almost inedible), burned out the motor on the drinker mixer, broke one of the good drinking glasses, and cracked a plastic serving bowl in half.

The last mishap (there’s that word again!) resulted in a large quantity of potato chips flying across the kitchen floor, which then resulted in two dogs desperately racing around, trying to eat as many as they could before I was able clean up the mess.

IMG_8421

Now, of course, the pups have taken to staring at the top of the refrigerator where the chips are stored, in the hopes that one of the bags will take an unfortunate tumble to the floor. I’m half expecting to see these two jokesters appropriate a kitchen chair to climb up and help themselves.

I think it might be time to install a camera in the kitchen……

Banana Blueberry Crumb Muffins – adapted from various online sources

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
1 cup of ripe, mashed banana
1 cup fresh blueberries

Crumb Topping:

  • ⅓ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 8 tbsp. unsalted butter, melted
  • 1¾ cups flour

In a medium bowl, whisk together sugars, cinnamon, and flour. Pour the butter over top and using a spatula, mix until large crumbs form.

To make the muffins:

Preheat the oven to 350 degrees. Grease 6 jumbo size muffin cups with nonstick spray and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, mix together the sugar, oil, eggs, vanilla and bananas until blended. Add the dry ingredients and blueberries, and gently stir just until blended.

Pour the batter into the prepared pan and sprinkle on the crumb topping. Bake until a tester inserted in the center of one of the muffins comes out clean, about 35 minutes. Cool for 15 minutes.

Yield: 6 large muffins

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