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Rochel's Recipe Blog

Find out the secrets to all those mouth watering delicacies that you always wanted to serve to your own guests.

Recipe of the week - Banana Crumb Muffins

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I know it has been a very long time since I have written on this blog, and I want to thank my followers for encouraging me to continue.

I hope everyone had a wonderful pesach and enjoyed the very clean natural food that comes along with it.

After pesach I was left with way to many bananas and it seems I wasn’t alone because there is this one recipe that kept on surfacing on my friends pages and on the different food groups that I belong to on Facebook. And since my son Levi kept on tugging at my skirt asking me to make “taig” (dough) in Yiddish with his kids size rolling pin, I decided to try it.( even though no rolling pin is needed. Needless to say they came out really scrumptious. Credits to www.allrecipes.com

 

Banana Crumb Muffins


INGREDIENTS:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

DIRECTIONS:

Preheat oven to 190°. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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