Ok, so maybe the title is a bit boisterous, but I think these muffins can stand up to the challenge.  They are the best I’ve ever had, so I wanted to share the recipe with you all.  The recipe is from The Blacksmith Inn in Door County, Wisconsin, where we stayed on vacation.  The little bed and breakfast sits right on Lake Michigan, and we even had a hammock on our deck.  Every morning the Inn keepers served a simple breakfast, usually some cheese, granola and a fabulous muffin.  When we got home from our vacation I looked up the Inn’s website to see if they had a recipe book I could order.  Low and behold, they solved all of my problems for me.  Their recipes are online for FREE!!!  (You can click here to download a .pdf with great recipes from the Blacksmith Inn.)

Every time I make these muffins I marvel at how easy it is.  There aren’t any big name ingredients (i.e.: expensive),which keeps costs low.  I am so happy to keep this recipe as a staple in my kitchen.  If you’re up for the best muffins ever, here’s the recipe -

Banana Crumb Muffins:

1 -1/2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 large ripe bananas

3/4 c. sugar

1 egg

1/3 c. melted butter

TOPPING:

1/3 c. brown sugar

1 T. flour

1/8 tsp. cinnamon

1 T. butter

Preheat oven to 325 degrees.  Combine the first four ingredients in a large bowl.  In a separate bowl combine the next four ingredients.  Mix together just until moistened.  Fill greased of lined muffin cups 2/3 full.  Cut butter into dry topping mix.  Sprinkle on top of muffins.  Bake for 20-25 minutes.

Yield: 10 muffins

**  I like to add in 1 tsp. of vanilla and  1/2 tsp. cinnamon, as well as some chopped pecans (appx. 1/2 c.) in to the mix.