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1
Preheat oven to 350u00b0F.
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2
Combine flour, baking soda and baking powder in a medium bowl, set aside.
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3
In a small bowl or mug, combine the milk and the lemon juice, set aside.
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4
In a large bowl, cream the butter and the sugars. Add in eggs and mix well. Add in the bananas and using a potato masher, mash them into the mixture. If you don't have a potato masher you can use a big fork or your clean hands-it is quite fun squishing bananas! Add in the milk mixture, stir well. Add in the flour mixture and stir until combined.
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5
Spray a muffin pan well with nonstick spray and fill each cup a little over half with the mixture. Top each with a liberal sprinkling of the Chicago Sugar and bake for 15-20 minutes or until a tester comes out clean. (The bigger your bananas the denser the muffins and the longer the cooking time. It all works out in the end.)
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As soon as your muffins come out, loosen them from your pan and carefully get them out and cook on a cooling rack. I make muffins without liners; I just spray my pan, however feel free to line away.
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Notes:
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One of my favorite ingredients is a mix called Chicago Old Town Spiced Sugar from The Spice House. However, if you do not have that spice, you can easily make a sugar and cinnamon mix yourself (1/4 cups worth), add in cardamom to your liking and a splash of vanilla and you will be good to go! Ground the sugar together with your fingertips to spread out the vanilla into the sugar mixture.
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Sometimes I kick these up a notch by sprinkling a layer of the Chicago Sugar in the middle of each muffin and sometimes I add chocolate chips as well. Nummy, num, num!
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The smell while these are baking is ridiculous! If you are trying to sell your home, bake some of these babies just before folks come over for a look-see and they will fall in love! Hey, it worked for me!
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If I only want 12 muffins, I put the excess batter in a small loaf pan and cook it alongside the muffins until it's done, covering the top with the Chicago Sugar as well.
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12
Enjoy!
