I sold a batch of cranberry-streusel muffins last week. A friend who has been a big fan of my breakfast muffins requested a dozen for an event she was hosting at her office. I got the recipe out of a Martha Stewart magazine a few years back. As I think I’ve mentioned before, I have a love-hate relationship with Martha’s recipes, but this one’s a winner. I think it’s the copious amount of butter and the streusel topping that puts them over the top. Healthy, no. Tasty, yes.
I am back in Austin after a short trip with my family to Fort Davis, Texas. What’s left of the bananas we took on the trip turned black, so of course that means it’s time to bake some of “those rotten banana muffins,” as my husband likes to call them.
So here’s the thing about banana muffins (or bread) — it’s best made with bananas that look like this:
Why? Overripe fruit is the sweetest. These bananas are too ripe to eat out of hand, but they are perfect for baking. Next time you have some bananas that have gone bad, don’t throw them out. Bake something with them. (Or peel them, cut them up, and freeze them for smoothies.)