Thursday, November 18, 2010
Banana Crumble Muffin
If you are like me always running against time to bake the quickest but yummiest deserts, here is a quick and easy way to prepare a sweet treat. I like this recipe because I dont need to actually whip up a topping as the topping is baked together with the muffin. You can dive right into these once the muffin are cooled.
The crumbled topping is crunchy and coconut gives is a nice texture and flavour. Go ahead give this a try, and soon you will be making batches of these delicious treats!
2 bananas mashed,
2 ½ cups self-raising flour,
2 tsp ground cinnamon,
2/3 cup brown sugar,
½ cup finely chopped walnuts (optional),
1 1/3 cup milk,
1 tsp vanilla essence,
150g melted and cooled unsalted butter.
Crumble topping: ¼ cup brown sugar, ¼ cup plain flour, ¼ cup (45g) desiccated coconut, 35g unsalted butter
Preheat the oven to moderate, 180 degrees Celsius.
Sift the self raising flour and cinnamon into a large bowl.
Add the brown sugar and walnuts and stir together.
Make a well in the centre.
Add eggs, butter, milk, vanilla and bananas. Mix well and pour into the well in the dry ingredients. Fold the dry mixture into the wet, mix well until just combined.
To make the crumble topping combine the brown sugar, flour and desiccated coconut in a small bowl, then rub in the butter until the mixture resemble breadcrumbs. Place tablespoonfuls of the crumble mixture onto the muffin mixture.
Bake for 20-25 minutes or until a skewer inserted through the centre comes out clean. Cool for 5 minutes then transfer to a wire rack