A Test Kitchen Masterpiece: Apple/Banana Muffins

I love it when I enter my test kitchen and everything turns out perfect.

And I am beginning to think that muffins are my specialty. Or my calling. Or the thing that I know the best. Or the perfect item for when I open my Bakery/Cafe. Or.....I need to make my dreams come true!!

This muffin has got to be one of the best muffins I have ever eaten......Now, I am not one that likes a lot of banana flavor in my muffins or bread, but just a hint of banana flavor is wonderful.

These muffins are moist, flavorful, and are excellent with that morning cup of coffee.

Or, have coffee with a friend and share the muffins.

This particular muffin was a peace offing to my college adviser. The college program that I'm in consists of keeping updated attendance sheets and turning them into my adviser every two weeks.

I'm a busy person.....sometimes I forget. So then my adviser has to email me with threats.....just kidding, but she does email me reminding me to turn them in. I caused the attendance sheets to be late last week, so the muffin was my apology......

She loved it!!

You will love this muffin with just a hint of banana, moist, with a crunchy top.

Apple/Banana Muffins

1 c. butter, soft

1/2 c. domino light sugar blend

4 eggs

3/4 c. applesauce

1/2 peeled, shredded apple (eat the other half), (I used red delicious)

1 banana, mashed

1 1/2 c. bread flour

2 c. all-purpose flour

2 TBS baking powder

1 tsp. salt

1 tsp. cinnamon

Topping:

1 stick butter, melted

1 c. sugar

2 tsp. cinnamon

Cream butter and sugar. Beat in eggs one at a time until fluffy. Add applesauce, shredded apple, and banana. Sift dry ingredients (not the topping ingredients) into a separate bowl. Add the sifted ingredients slowly to the wet ingredients. The dough will be kind of thick. Place in paper lined muffin cups (I fill mine almost to the top). I also used a large cookie scoop to add the dough to the paper liners.

NOTE*- Don't forget....if you have a partial pan of muffins, make sure you place water in the empty cups before baking.

Bake at 425 degrees F. for 15 minutes, or until wooden pick tests clean.

Let the muffins cool completely.

For the crunchy topping:

Melt 1 stick butter in a microwave safe bowl.

Mix together the sugar and cinnamon in a different bowl.

Take the cool muffins and dip the tops in melted butter, then into the sugar cinnamon mixture.