Wednesday, January 7, 2009

Banana Muffin

Hankering for muffin and somebody suggest to bake banana muffin. I always love baking banana muffin because sweet smell of the bana and vanilla always permeates the house when the muffins are in the oven. This is an excellent recipes in that the texture is light and fluffy and the banana flavour really burst out with each bite.This is my fave recipe for banana muffin so far, if you feel like something different just add the crumb toppings for extra crunchines. Once I also add some choco powder into the mix just for the fun of it. This is great snack for kiddies too. The original recipes taken from ALL RECIPES, and I have sub the amount of white sugar with brown sugar, primarily because brown sugar is less sweeter but more flavourful.Anyhow banana is already sweet with natural fruit sugar.

1 1/2 cups all-purpose flour *
1 teaspoon baking soda *
1 teaspoon baking powder *
1/2 teaspoon salt * sifted together
5 bananas, mashed - I used pisang berangan
1/2 cup white sugar
1/3 cup brown sugar
1 egg, lightly beaten
1/3 cup butter, melted
Crumb (Optional), I just add some chocolate rice on top
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together 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 brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles corse breadcrumb. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
*Some nutritional info about banana:-It’s a tropical fruit, a large berry, that’s handy and healthy, providing 452 milligrams of potassium, 33 milligrams of magnesium, and just over 2 grams of fiber. Studies have shown that people with high levels of potassium in their diet have a lower incidence of hypertension, even if they don’t watch their salt intake.
The banana shares many benefits of its fruity brethren: It’s low in calories, fat, sodium, and much of its fiber is soluble — the kind that can help lower cholesterol. It stands out, however, because it has lots of potassium and a respectable amount of magnesium. That’s why it’s a favorite fruit of most athletes and often is recommended for people with diarrhea or high blood pressure.
Bananas are also a very good source of vitamin B6, providing one-third of the RDA in a single serving.

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