banana & red currant streusel muffins

this was originally a banana / blueberry recipe, but I swapped red currants for the bluerries.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup firmly packed brown sugar
• 1 1/2 cup (3 lg.) mashed very ripe bananas
• 1/4 cup milk
• 1 tsp. vanilla
• 2 eggs
• 2 cup all purpose or unbleached flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup fresh or frozen red currants (do not thaw)
  TOPPING:
• 3 tbsp. flour
• 2 tbsp. firmly packed brown sugar
• 1 1/2 tsp. cinnamon
• 2 tbsp. butter
• 1/4 cup chopped walnuts

Preparation:

• Heat oven to 375 degrees.
• Grease bottoms only of 18 muffin cups or line with paper baking cups.
• In large bowl beat 1/2 cup butter and 1/2 cup brown sugar until fluffy.
• Add bananas, milk, vanilla and eggs; blend well.
• Lightly spoon flour into measuring cup; level off.
• Add 2 cups flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened.
• Gently stir in the red currants.
• Fill greased muffin cups 3/4 full.
• topping:
• In small bowl combine flour, brown sugar and cinnamon.
• Using pastry blender or fork, cut in butter until mixture is crumbly.
• Stir in walnuts.
• Sprinkle over batter.
• Bake at 375 degrees for 18 to 23 minutes or until toothpick inserted in center comes out clean.
• Cool 3 minutes; remove from muffin cups.

Prepared: 2011-07-18

Makes: 18 muffins

Categories: Muffins

Source: blueberry-recipe.com