Home-made Cinnamon-Sugar Crusted Banana Muffins
2 cups all-purpose flour
2½ tsp. baking powder
½ tsp. salt
½ cup margarine
1 cup + ½ Tbsp. granulated sugar
2 large eggs
1 tsp. vanilla extract
3 medium mashed very ripe bananas. If you have excess freeze the bananas until needed, thaw and then use it.
1/4 cup cream
½ tsp. ground cinnamon
Preheat oven to 375F.
Line pan with muffin papers.
Mix together flour, baking powder, and salt.
Cream the margarine and 1 cup of sugar, until light and fluffy – a hand mixer will do.
Add the eggs, one at a time, and then the vanilla.
Beat until the mixture turns light yellow.
Mash the bananas in a small bowl, then stir in the cream.
Add by stirring the flour and the banana, alternating some of each, into the egg and butter mixture.
Do not over mix, stir just until combined and no flour visible.
Scoop and fill the muffin cups evenly.
Mix together the remaining sugar with the cinnamon. Sprinkle generously over the muffins.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool down for 5-10 minutes; then lift out of the pan onto a wire rack.
Looking good and so yummy. I cannot wait to try one, but it’s still piping hot!
Esme Slabs prepared, tried, and tested these Home-made Cinnamon-Sugar Crusted Banana Muffins
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