Banana Crumb Muffins

I usually bake banana bread when I have a bunch of overripe bananas, but this time I wanted to try muffins since they're a little bit easier to share.  Otherwise I would just bake a loaf of banana bread and it all myself!  I found a recipe from Annie's Eats which is a slight adaptation from the original recipe on All Recipes.


The recipes only bakes 10-12 muffins, so I doubled the recipe... otherwise how am I going to feed a bunch of hungry engineers?

Ingredients

For the muffins:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 bananas, mashed
• 1-1/2 cups white sugar
• 2 eggs, lightly beaten
• 2/3 cup butter, melted

For the topping:

• 2/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter
• 
  

Directions:
Preheat oven to 375°.  Lightly grease 24 muffin cups, or line with muffin papers.  

To make the muffin batter:

In a large bowl, mix together 3 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.  

To make the crumb topping:

In a small bowl, mix together brown sugar, 1/4 cup flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 16 - 18 minutes, until a toothpick inserted into center of a muffin comes out clean. 

Mai Tips: 

- If you have dark coated pans, reduce your temperature to 350°

- If you prefer larger muffins, fill the muffin cups all the way to the top which will make 20 muffins instead of 24

- I prefer more crumb topping, so consider doubling the crumb topping so you can really pile it on!  If you like cinnamon, add 1 teaspoon of cinnamon to the muffin batter.

- First batch was a little over-baked at 18 min, so I would insert a toothpick at 16 min to see how it is.  It also depends on how much batter you put in each cup.

Source:

Annie's Eats

All Recipes

Lemon Cheesecake Squares

My friend wrote this recipe for Lemon Cheesecake Squares...yum yum. Contents copy-pasted here as follows:

These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous. 


Yields sixteen 2-inch squares. 


INGREDIENTS


For the cheesecake:

• 9 graham crackers (about 5 oz.) 
• 2 oz. (4 Tbs.) unsalted butter, melted 
• 1 lb. cream cheese or Neufchatel (1/3-less-fat cream cheese), at room temperature and cut into approximately 1-inch pieces 
• 3/4 cup granulated sugar 
• 3 Tbs. fresh lemon juice (from 1 or 2 lemons) 
• 1 Tbs. finely grated lemon zest (from 1 or 2 lemons, preferably using a rasp-style grater) 
• 2 large eggs 
• 1 recipe Lemon Curd, warm or at room temperature (about 1 cup)

Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Lemon Curd:

• 1/2 cup fresh lemon juice (from 2 or 3 lemons) 
• 1/2 cup granulated sugar 
• If you like the lemon curd more tart, reduce the sugar to 1/3 cup.
• 2 large eggs 
• 1 oz. (2 Tbs.) unsalted butter, cut into pieces

DIRECTIONS

For the crust: 
Cut two 8x16-inch pieces of parchment. Put the strips in an 8x8 baking pan (preferably straight-sided) so that they cross each other and the excess hangs over the pan’s sides. Push the parchment into the bottom and corners of the pan.

Position a rack in the center of the oven and heat the oven to 325°F.

Break the graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside.

For the cheesecake: 
Rinse, dry, and reassemble the food processor. In the cleaned bowl, combine the cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary, about another 20 seconds.

Pour the cheesecake mixture into the prepared pan. Bake until the sides are slightly puffed and the center is dry to the touch, about 40 minutes. While the cheesecake is baking, make the Lemon Curd for topping the squares.

For the lemon curd:
Set a fine strainer over a medium bowl. In another medium bowl, whisk the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved.

Pour the lemon mixture into a small, nonreactive saucepan. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the curd is steaming (but not boiling) and thickened and registers about 175°F on an instant-read thermometer, 3 to 7 minutes.

Take the curd off the heat, add the butter, and stir until the butter has melted. Pour the curd through the strainer to get rid of any lumps. Set aside but use to top the cheesecake while still warm.

To finish: 
When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. You can refrigerate it uncovered, as no detectable skin forms on the curd.

When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment “handles” and onto a cutting board. Slide the parchment out and discard it. Using a large, sharp knife, cut the cheesecake into quarters, and then cut each quarter into four equal squares. To make clean cuts, wipe the knife blade with a damp paper towel between each slice.

Tip: These cheesecake squares are a perfect addition to a picnic menu. To make packing and serving them easier, flatten a paper muffin liner, set a cheesecake square in the center, and fold the sides up. Repeat for the remaining squares, and then pack them in a box or plastic container. The squares need to be kept cool, so remember to include freezer packs in your picnic basket. 


nutrition information (per serving): 
Size : based on 16 servings; Calories (kcal): 260; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 9; Protein (g): 4; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 24; Polyunsaturated Fat (g): 1; Sodium (mg): 160; Cholesterol (mg): 95; Fiber (g): 0; 


From Fine Cooking 86 , pp. 53 June 1, 2007