Berry Banana Crumb Muffins
Adapted from Sweet Pea's Kitchen
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups plain low-fat yogurt
1 1/2 cups finely diced or mashed bananas (about 3 small)
1/3 C granulated sugar
1/4 C flour
-Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Add 1 Tbl to each muffin when ready.
In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and berries.
Divide batter equally among prepared muffin cups. Sprinkle on crumb topping. Bake until muffin tops are golden brown, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Yields: 20 muffins