Today was a storm day here in Halifax, so I decided that I was going to have a personal “”muffin and whisky” party in the kitchen. So I poured myself a glass of Bowmore 12yr, and got to baking.
I decided on cinnamon banana muffins, since I had two bananas lying around after my last banana baking spree, and they’re overly easy to make.
All you need is:
2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2 ripe bananas
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
There is also a cinnamon topping where you’ll need and extra 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 1/4 cup butter/ margarine, melted.
Start by, beating 2/3 cup sugar, the oil and eggs with wire whisk. Then stir in bananas and vanilla followed by the remaining ingredients.
Add batter evenly, to a well sprayed muffin pan, and cook at 375°F for 15 to 20 minutes (or until toothpick comes out clean).
While the muffins are cooling, the topping - in 2 separate bowls. Sugar and cinnamon in one, melted butter in the other. Dip tops of muffins in butter, then into the sugar mixture.
Tada!
Scrumptious!
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