(originally made 10/2007)
Morning everyone! I rec'd the "Flavors of Fall" book from my friend Debbie. We both planned on making the Banana
Coconut Crumb Cake on the same day, and neither of us had an 8" square
pan. She decided to do it up as muffins, and I followed her lead :)
The recipe makes 9 nice muffins, next time I will double it because they're disappearing awful fast!
Banana Coconut Crumb Cake Muffins
1 1/4c flour
1/3c brown sugar
1/4t allspice (I used Penzey's Baking spice)
1/4c margarine (I used butter)
3/4t baking powder
1/2t baking soda
1/2c banana, mashed
1/4c flaked coconut
1t water (I used 1/2t water, 1/2t coconut extract)
flour, sugars, allspice and salt in large mixing bowl, cut in margarine
(I hate to cut in butter, so I put the 1st 6 ingred in the food
processor and pulsed it.) Reserve 1/2c mixture, combine remaining flour
mixture, bp and salt. Add banana, milk and egg, blend well. Spoon into
greased 8x8 pan, set aside (I used cookie scoop to divide between 9
sprayed muffin tins).
Mix reserved flour mixture, coconut and
water together, sprinkle over batter. Bake at 350 for 30 mins, cool on
wire rack. Serves 8.
For muffins, I baked at 350 for 16 to 18 mins. Depending on your oven, you may want to start checking them at 16mins.
Source: Gooseberry Patch, Flavors of Fall