My faithful companion jumped in my defense once again and here I have another recipe from Cupcakes and muffins. With less then 20 recipes to go, I feel pressured and in lack of inspiration. I will use the next week in Greece to come up with some combinations of muffins that would actually work (remember my not so happy smoothie experiment, right?).
I have another banana recipe I love and tried before, but this one has a twist. Here it goes.
Bowl no. 1: 250g flour, 2 tsp baking powder, 170g brown sugar, 50g ground almonds. In bowl no. 2: 170g mashed banana (one large banana should do it), 175g sour cream, 2 tsp almond extract, 2 eggs (lightly beaten), 125g melted butter, 4 Tbsp milk. Fold in the wet ingredients in the dry ones.
Spoon the batter into pre-greased muffin cups and sprinkle with some almond crumble (50g ground almonds + 3 Tbsp brown sugar). Bake over low to medium heat, for about 15 mins. You can sprinkle some more brown sugar once they are out of the oven.
PS: Tomorrow morning I am flying to Athens and then visiting the Cyclades by boat for a week. I leave you with one week worth of scheduled posts with photos from my previous trips, with things I like and, of course, notice everywhere I go. Have a beautiful week. See you on Sunday, 9th, with a new muffin recipe.