Banana, Muffins, And a New Baby!

I've something to share. It hasn't been shared till this post is written and published but you would have noticed if you were following me on my facebook page or instagram. But I have to confess, I was feeling lazy that's you only get to hear this joyous news so late.

Here's my joy : I've got a new baby! No, no not your 9 months and still growing, a couple of kilograms and an extremely painful delivery service one; It's an expensive and precious one nonetheless. I'm finally a proud own of my own DSLR, Canon 60D, after months of wishing and praying, I'm almost certain God heard me. Thanks grandma! -smiles-

The 60D has been serving me well, and the reason why I decided to reveal this news - that I finally bought my DSLR - along with this post was because the photos from this post were shot entirely using my new camera.(: (except for the photos of the camera itself though.)

So far the white balance and photo images have been up to expectation. Oh, I bought kit 1 with the 18-55mm kit lens. Stolen my friend's 50mm F1.8 to use though heh.

Returning to the banana crumb muffins, I have to say that these muffins came out moist and light with a sweet crunchy top. I would have really love it if it was a little lighter though. I made them for my photog mates and teacher-in-charge because my teacher was so nice to offer to pay for the ingredient so that I could make a good first impression for my photog exco committee. In case you're wondering what I'm rumbling on about, I'm currently the president of SAJC photography society.(:

Whip up these muffins on a lazy weekend morning if you have ripe bananas on hand and want something extra special for breakfast. Your family will be delighted and thankful, promise.(:

Banana Crumb Muffins (adapted from allrecipes)

• 190g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 170g white sugar
• 1 egg, lightly beaten
• 75g butter, melted
• 60g packed brown sugar
• 10g all-purpose flour
• 1/8 teaspoon ground cinnamon (I omitted this because I didn't have it on hand)
• 15g butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.