Lelen Lim, a corporate lawyer featured in YUMMY's recipe feature "Love to Bake" (November 2009 issue), shares a recipe to delicious muffins that you can grab, go and indulge in anytime of day.
Makes 22 cupcakes Prep Time 20 minutes Baking Time 18 to 23 minutes
For the cupcake
1/2 cup margarine, softened
1/2 cup brown sugar
4 ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
For the streusel
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons margarine
1/4 cup walnuts, chopped
1 Preheat oven to 375F.
2 Line muffin pans with paper cups.
3 In a bowl, combine margarine and brown sugar; beat until fluffy. Add bananas, milk, vanilla and eggs. Blend well.
4 Add flour, baking powder, soda, and salt. Stir until moistened. Fill muffin cups 3/4 full.
5 In another bowl, combine flour, brown sugar and cinnamon. Mix. With fork, cut in margarine until mixture is crumbly. Stir in nuts. Sprinkle over batter.
6 Bake for 18 to 23 minutes. Allow to cool for 3 minutes. Serve warm.
Photography by At Maculangan | Styling by Angelo Comsti
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