"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jenna's Banana Crumb Muffins Recipe

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This recipe for Jenna's Banana Crumb Muffins, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie and Jenna Jessup
Added: Sunday, September 28, 2008


1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 bananas, mashed
3/4 c. white sugar
1 egg, lightly beaten
1/3 c. butter, melted
1/3 c. packed brown sugar
2 T. flour
1/8 t. ground cinnamon
1 T. butter

Preheat oven to 375. Lightly grease 10 muffin cups, or line with papers. In a large bowl, mix flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir banana mixture into flour mixture 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 18-20 minutes, until a toothpick inserted in muffin center comes out clean.




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