I love a quick muffin to dress up a pretty lame dinner (yep we have 'em...more than I would like to admit). These muffins were a total hit. I had some very ripe bananas I needed to use, but I didn't want to have to wait for an hour for banana bread so these were the perfect solution. They are from this cookbook.
1 3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1/2 cup milk
3/4 cup bananas
1/2 cup chopped nuts (optional)
1/4 cup cooking oil
1 recipe Streusel Topping (optional)
1. Grease twelve 2 1/2 inch muffin cups (do not use paper baking cups for this recipe) set aside.
2. In a medium bowl combine flour, sugar baking powder and salt. Make a well in center of flour mixture; set aside.
3. In another bowl combine egg, milk, and oil. Add egg mixture and bananas to the flour mixture. Stir until moistened (batter should be lumpy).
4. Spoon batter into prepared muffin cups/muffin tin, filling each two-thirds full. If desired, sprinkle Streusel Topping (recipe below) over muffin batter in cups (I recommend this as it makes the muffins SO MUCH BETTER!) Bake in a 400 degree oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups or on a wire rack for 5 minutes. Remove from muffin cups.
Combine 3 tablespoons all-purpose flour, 2 tablespoons brown sugar, and 1/4 tsp ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sir in 2 tablespoons chopped nuts if desired.