Sunday, May 16, 2010

Banoonoo Muffins

I make these delicious banana muffins every time my husband has a test. We call them "smart muffins" and so far they have done a great job! The streusel topping is what makes them so special. I love all kinds of banana bread but often find muffins to be a little dry. These are the best I've ever had. I can't remember where I originally found the recipe for these, but luckily I emailed the recipe to my mom and now I can give them to you! Enjoy!

Best Banana Muffins


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
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 coarse cornmeal. 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.

Sunday, May 9, 2010

strange love

I am loving this cookbook. And I am not a huge giada fan. But I saw it at Costco and was unable to resist once I looked through the recipes. It has both classic Italian and new, giada-ized California recipes. I had it for a week and had already made four recipes out of it. The pasta Ponza was fantastic and the honey balsamic lamb chops as well. The chicken milanese is a fresh, delicious take on plain breaded chicken and the mascarpone in the sauce really steps it up a notch. There was a salmon dish in there that I wasn't as big on, but I did swap for wild salmon, which is just not as good. It's drier and thinner so easier to overcook. Sorry, sustainability.