Can you believe it is November already??? Christmas is next month - say what? Did you guys all have a good Halloween - what did your cute kiddos dress up as? Elsa (from Frozen) was the popular one around here.
The weather is getting cold and it's been rainy all day today. A warm muffin right out of the oven is just so comforting. This is the time of year, when comfort food happens quite often in my kitchen . . . muffins, bread, soup, hot chocolate, etc . . . you name it!
If anyone has some good soup recipes, send them my way :)
Banana Cornbread with Cinnamon Creamed Honey
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large bananas, mashed (about 1 cup)
1/3 c. non-fat plain Greek yogurt
3/4 c. sugar
1 egg
5 Tbl. unsalted butter, melted
Streusel Topping:
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1/2 tsp. cinnamon
1 Tbl. cold unsalted butter
Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners and spray with cooking spray. In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt. In a separate bowl, whisk together the mashed bananas, yogurt, sugar, egg and melted butter until smooth. Add wet ingredients to dry and stir together until just combined.
Use a large ice cream scoop and divide batter between muffin cups, filling 3/4 full. For the topping: Combine brown sugar, flour and cinnamon. Add the butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand. Divide topping between muffins. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Makes about 12-13 muffins.
Jenn's Notes: If your mashed bananas don't quite equal 1 cup, you can make up the difference with more yogurt.