By: 1997 State Baking Contests
Adapted by the NYT and Nancy & Dave
Serving : 12
Total Time: 1 hour
TOPPING
1/4 cup unbleached all-purpose flour
1/8 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter, room temperature
MUFFINS
1 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large, ripe bananas, mashed
¾ cup sugar
1 egg, slightly beaten
⅓ cup butter or margarine, melted
1/2 cup pumpkin & sunflower seads
1 cup raisins
1. For the topping, in a small bowl, mix flour, sugar and cinnamon. Add butter and mix with a fork or pastry cutter until crumbly.
2. For the muffins, in medium bowl, combine dry ingredients. Set aside.
3. In a stand mixer bowl, add bananas, sugar, slightly beaten egg and melted butter. Mix well. Add dry ingredients just until moistened.
4. Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
5. Bake at 375F for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
