When I was 7, I have an aunt who loved taking me to her boss' house every weekend so I can play with their two daughters. I remembered waking up to the smell of freshly baked bread and as kid I would follow the aroma, curious to see what's happening in the kitchen. The problem is: Their house was so massive (three flours and approx more than 6000 sq) with service corridors that have access to two main kitchens and a separate dirty kitchen across the back garden. So huge that we ended up with a grumbling tummy as we have no idea where to start looking.
Fun memories, they were my best friends in elementary and sadly we lost touch when we entered high school. The last time I saw Giselle was when she was a cardiology fellow in a hospital and I was a product manager for a cardiovascular product . Because so many years have passed between us , despite the fact that we both attempted to catch up with our lives....we never really got close again. Sadly, I don't have a real friend here in the US .....Except for my daughters.
Oh well, I still have the memories of waking up to the aroma of freshly baked muffins...and I hope my teens will look back 20 years down the road with the memories I am creating for them today.
INGREDIENTS:
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
3 bananas mashed
3/4 cups white sugar
1 egg
1/3 cup butterTOPPING:
1/3 cup brown sugar
2 tbsp all purpose flour
1tsp cinnamon sugar
1 tbsp butterHERE'S HOW:
- Preheat oven to 375 degrees
- In one bowl, mix 1 1/2 cups flour, baking soda, salt, baking powder.
- In another bowl, beat bananas, sugar, egg and melted butter
- Place banana mixture into flour mixture
- Pour batter in oiled muffin pan
- Make toppings by combining brown sugar, flour, cinnamon and butter. Place on top of mixture
- Bake for 16-18 minutes
