Monday, March 28, 2011

Any Fruit Will do Muffins

I have mentioned before in a blog that I couldn’t cook anything but Kraft Mac & Cheese when I was first married. Don’t laugh, they had Kraft Mac & Cheese in those days. I received a Betty Crocker Cook Book as a shower gift and I learned to cook from it. I still have the cook book. It has been repaired with scotch tape & duct tape 100 or more times. I will tell you this though, I did learn to cook.
Streusel topping:
•1/3 cup packed brown sugar
•1/2 teaspoon cinnamon
•1 tablespoon butter
•1/2 cup finely chopped walnuts.
•2 & 1/2 cups flour
•1 teaspoon baking soda
•2 teaspoons baking powder
•1/2 teaspoon cinnamon
•pinch of salt
•1 & 1/3 cups firmly packed brown sugar
•2/3 cup canola oil
•1 egg
•1 cup buttermilk
•2 teaspoons vanilla extract
•1 & 3/4 cups lightly packed fruit
To make topping, mix sugar and cinnamon in small bowl; add butter. Blend butter into dry ingredients until mixture looks like coarse, irregular crumbs with no lumps. Stir in nuts and set aside.
To make muffins, preheat oven to 400 degrees and place rack in middle position. Use 12 cup muffin pan sprayed with cooking spray or use paper liners. In a medium mixing bowl, mix together flour, baking soda, baking powder, cinnamon and salt; set aside. Mix sugar, oil and egg together in a large bowl. Add dry mixture alternately with buttermilk and vanilla. Mix with spatula. Fold in fruit. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup.
Fill each muffin cup to the brim and sprinkle topping over batter. Bake 15 minutes at 400 degrees; reduce heat to 350 degrees and bakeuntil muffins are golden brown and spring back when lightly pressed, 10 – 12 minutes longer. Makes 1 dozen.
***Bananas, apples, strawberries, etc. Just make sure the fruit isn’t too wet.

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