What a wonderful treat and a gift of love as my daughter and grand-daughter appeared at the door with arms full of flowers and homemade muffins.
Both of my daughters are wonderful cooks and learned to cook "from scratch" as they were growing up.
They are both now busy working moms and have families of their own. I am so proud of them for all of their accomplishments in life.
So many happy memories as I reminisce about those days long ago when they were young and carefree, playing in the brook and making mudpies.
Life seemed so simple then.
BANANA CRUMB MUFFINS
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 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
Preheat oven to 375 degrees F. 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.
Before serving, sprinkle with confectioner's sugar, if desired.
*I like these served with whipped cream cheese for spreading.