Banana Pineapple Streusel Muffins |
| Name: |
Jenn Miller |
| Base: |
Fort Belvoir |
| Recipe: |
Ingredients
STREUSEL TOPPING
1/2 cup sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 cup butter, softened BATTER
3 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 2 cups sugar 1 teaspoon ground cinnamon 1 cup chopped pecans (optional) or 1 cup walnuts (optional) 3 eggs, beaten 1 cup vegetable oil 2 cups mashed ripe bananas 1 (8 ounce) cans crushed pineapple, thoroughly drained 2 teaspoons vanilla extract Directions
Preheat oven to 375 degrees F.
STREUSEL TOPPING: Combine sugar, flour, and cinnamon.
With a pastry blender, cut in butter until mixture resembles crumbs; set aside.
BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans.
Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.
Do not over stir.
Fill paper-lined muffin tins a little more than half full.
Sprinkle tops with streusel mixture.
Bake about 25 minutes.
Let cool for 10 minutes, then remove and finish cooling on wire racks.
Batter can be used to make 2 medium-sized loaves.
Bake at 350 degrees F.
|
| |
|
|
