Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal

But Francie, you’re saying, I thought this was a COOKING blog.  Why are you telling us about being humiliated at Wal-Mart?  Well, chickens, sometimes my mind wanders…you know, at my advanced age and all.  But never fear.  Because I have family who keep an eye out for when I wander in the street looking for my glasses, my dear children will remind me that my glasses are, in fact, right on my head, bless them, and have I taken my medication today?

Since they have reminded me that this is a blog about food (while exchanging pitiful glances with one another), I thought I’d bring you a simple recipe.  One that even I can handle.

So here is a lovely muffin recipe with one of those crunchy, crumbly tops you know you really pick off and eat first.

BANANA NUT CRUMB MUFFINS

1 1/2 c. flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed up
3/4 c. sugar
1 egg
1/3 c. butter, melted
1/4 c. finely chopped walnuts, toasted

TOPPING:
1/3 c. brown sugar
1 Tablespoon flour
1/2 teaspoon cinnamon
1 Tablespoon cold butter
1/4 c. chopped walnuts

In lg bowl, mix the 1st 4 ingredients.
Beat the egg, but not too much…it’s sorry.
Mix bananas, sugar, egg and butter.
Stir into dry mixture just until moistened.
Fill muffin cups 3/4 full.
Combine first 3 topping ingredients.
Cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375° for about 20 minutes, until muffins test done.
Cool in pan for 10 minutes (if you can.)

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