"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coffee Shop Muffins Recipe

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This recipe for Coffee Shop Muffins, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 bananas, mashed
¼ tsp. + 2 T cup
1 egg, slightly beaten
1/3 cup margarine, melted (replace with applesauce if ‘lightening up’)
1/3 cup sliced almonds
1/3 c. walnuts
1 carrot, peeled and shredded
1/2 c. craisins

2/3 cup packed brown sugar
2/3 c. oatmeal
¼ c. flour
1/4 tsp. ground cinnamon
1 T butter

Preheat oven to 375 degrees. Lightly grease 12 extra large muffin cups, or line with muffin papers.

Stir together the flour, baking powder, baking soda, and salt in a large bowl. In another bowl, beat together bananas, sugar, egg, and margarine. Stir in almonds, walnuts, carrot, and craisins. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. Cups should be about 2/3 full. In a small bowl, mix together brown sugar, oatmeal, 2 T flour, and cinnamon. Cut in 1 T butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven 18-20 minutes or until done. Cool muffins and then wrap individually with plastic wrap for 24 hours. These will become more moist over the 24 hour time span. They are somewhat dry if eaten immediately after removing from oven.

Personal Notes:
Personal Notes:
This recipe was created after having a similar muffin at a coffee shop.




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