Banana Muffins

On a whim last Friday, Ashton and I made these yummy banana muffins from the Thanksgiving issue of BH&G magazine. They have become a favorite in our house--we prefer them to banana bread. Other than these muffins and the cupcakes, I haven't done much cooking. Now it is back to work!

Banana Muffins

For topping:
1/4 cup flour
1/4 cup sugar
2 T butter
1/3 cup chopped pecans

For muffins:
2 cups flour
1/2 cup sugar
1/3 brown sugar
1 1/2 t baking soda
1/2 t ground cinnamon
1/4 t salt
1/2 cup butter
2 bananas, mashed (1 cup)
1 egg, beaten
1/3 cup milk

For topping, mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans, set aside.

For muffins, stir together dry ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl whisk together bananas, egg, and milk. Add banana mixture to flour mixture. Stir until moistened. Spoon batter into greased muffin cups. Sprinkle with topping. Bake at 375 for 18-20 minutes.