Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
Spoon batter into lined cups, filling each 3/4 full.
Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
Sprinkle walnut crumble over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Per Serving: 278 calories; protein 3.8g; carbohydrates 41.1g; fat 12.1g; cholesterol 42.3mg; sodium 182.9mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.