|"These Muffins have a creamy delicious filling and a sweet crunchy streusel topping! They are SCRUMPTIOUS!!!"|
1-3/4 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
3/4 cup mashed bananas, approximately 2-3 bananas
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and oil; add all at once to the dry ingredients. Add mashed bananas. Stir to combine. TIP: Stir batter just until moistened and still a little lumpy. Don't over mix or muffins will be tough. Prepare filling (Recipe follows).
4 Tablespoons creamy peanut butter
2 Tablespoons powdered sugar
Mix peanut butter and powdered sugar until incorporated.
To assemble muffins:
Spray 12 muffin cups with non-stick cooking spray. Fill each cup 1/3 full with batter. Spoon on 1 teaspoon of peanut butter mixture. Top with enough batter to fill each cup 2/3 full. Sprinkle with Streusel (Recipe follows).
1/4 cup brown sugar
1/4 cup flour
2 Tablespoons cold butter
1/4 cup chopped pecans, toasted*
Combine brown sugar and flour. Cut in cold butter with a fork or pastry blender until mixture resembles course crumbs. Stir in toasted pecans. Sprinkle streusel on top of batter.
*TIP: To toast chopped pecans, place in a dry skillet on medium-high heat and cook until they are a toasty brown color, about 3-5 minutes. You will be able to smell the pecans when they are perfectly toasted. We have also placed the pecans in the oven on a dry cookie sheet under the broiler for approximately 3-5 minutes to toast them. Whether toasting on the stove top or under the broiler, make sure to not cook at too high of a heat or for too long or the pecans will burn.
Bake muffins at 400 degrees for 18-20 minutes. Remove from the oven and allow to cool for 2-3 minutes in muffin tin. Remove from pan and place muffins on cooling rack to cool completely. Makes 12 muffins.
These muffins are YUMMY served warm!
|"Golden Brown Deliciousness!"|