Banana Muffins

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.