[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BANANA CRUMB MUFFINS[/title][fusion_text]Week of March 10th-14th 2014
1 1/2 Cups All-Purpose Flour 1 Tsp. Baking Soda 1 Tsp. Baking Powder
1/2 Tsp. Salt 3 Bananas, mashed 3/4 Cup Sugar
1 Egg, lightly beaten 1/3 Cup Butter, melted 1/3 Cup Brown Sugar
1/8 Tsp. Cinnamon 2 Tbs. Flour 1 Tbs. Butter
Lightly grease 10 muffin cups or line with muffin paper liners. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together the bananas, sugar, egg 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 the brown sugar, 2 Tbs. flour and cinnamon. Cut in 1 Tbs. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean.
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