Chances are on 1 January (and 2 January and 3 January), fridges and pantries are still filled with leftover feasts and edible presents...I do my best to get through it but some foods end up teetering close to their best-by dates.
So I looked about my fridge and counters to see what needs to be used up and what I can do with them. This year it was bananas and eggnog. Not wanting banana pudding, or a bread and butter pudding, these muffins are what came out of my oven. It was a happy accident and an experiment of "what happens when I mix all of these things together."
If you don't have any eggnog, just substitute milk or yoghurt instead (and add an extra tablespoon of sugar to the mix).
These muffins aren't cakes in waiting. They are hearty and toothsome and not overly sweet like some shop-bought monstrosities. For those who are thinking of changing their diet to something a bit more "healthy," well...it uses whole wheat flour to help your ease yourself into your newfound dietary asceticism.
Truth be told, I find little eggnoggy taste remains in the finished muffin, but a friend tells me there is a feint aroma. Personally, I think it's the nutmeg, but who am I to argue?
Banana Muffins with Nut Streusel Topping
For the streusel topping
25g (2Tbsp) soft butter
35g (0.25c) all purpose flour
50g (0.25c) brown sugar
25g (0.25c) chopped pecans, walnuts, almonds or other nuts
0.5tsp ground nutmeg
For the muffins
175g (1.25c) all purpose flour
75g (0.5c) whole wheat flour
1dspn (2tsp) baking powder
1tsp bicarbonate of soda
0.5tsp ground nutmeg
225g (1c) mashed bananas (approx 2 large)
130g (0.66c) sugar
180ml (0.75c) eggnog
1 egg, lightly beaten
1tsp rum or brandy or their extracts (optional)
30ml (2Tbsp) flavourless oil
45ml (3Tbsp) melted butter
For the streusel topping:
Mash together all streusel ingredients into a crumbly mixture. Set aside.
For the muffins:
Preheat oven to 180C/350F and line a 12-bun muffin pan with papers.
Seive together flours, baking powder, bicarb, spices and salt. Set aside.
Mix together the bananas and sugar until the sugar melts into the fruit. Stir in eggnog, egg, flavourings, oil and butter until well mixed.
Stir the wet ingredients into the dry until just combined.
Divide into the prepared muffin bowls (the batter will nearly fill each bowl) and top with the steusel mixture. Bake for 20-30 minutes or until an inserted tester comes out clean.
Let cool in the pan for a few minutes before removing muffins to a cooling rack.
I'm a quill for hire!
Great way to use leftover eggnog! Thanks for providing the recipe in cups and tablespoons as well.
Looks so good. :) Love the struesel on top.
Jasmine, Honey ~ Happy New Year! I think that I get the ratio of butter to flour/nuts wrong, for I tend not to make a good streusel. This occurs even when I do follow a recipe. Perhaps it is all in the eye. Anyway, glad to see that YOU are successful and that you made good use of leftovers. (I, of course, would have imbibed the eggnog, but you might have had enough of that by then!).
May you have a joyous, healthy and prosperous 2011.
Lisa -- well, waste not, want not. I was curious if the egg would be an issue as the egg nog is already eggy. It wasn't and the muffins were quite nice.
Marye -- Thanks so much :)
Shaunnie -- My Dear...I was thinking about you this week and told myself I needed to email you. If found this ratio of flour, sugar and butter (by volume) usually works.
J'aime bien les muffins avec topping. Delicieux.
Post a Comment