Muffin tops are always my favourite part of the muffin slightly crisp on top and easier to spread with butter or jam. So just make a trayful of tops! You can buy special muffin top pans, or just use a cookie sheet. We've kept the recipe small because they are so good fresh from the oven; if you want to double the recipe extras can be frozen.
Banana Date Nut Muffin Tops Ingredients
1 cup whole wheat flour
1 tablespoon Ener-G Baking Powder or 2 teaspoons regular baking power
½ teaspoon salt scant ½ cup Brazil nuts or walnuts
½ cup walnuts
½ cup chopped dates
1 medium banana
¼ cup honey
¼ cup or more soy milk (may use water)
1. Preheat oven to 400°F and prepare muffin top pan or cookie sheet by coating lightly with oil—or line the cookie sheet with a Bake Magic baking sheet.
2. Place flour, baking powder, salt, and Brazil nuts in a food processor and process together for 1 minute, until the nuts are as fine as the flour. Add walnuts and blend a few seconds to chop the nuts coarsely.
3. Mash the bananas with a fork and place in a 2-cup measuring cup along with the honey. Add soy milk to make a total of 1 cup mixture with the bananas and honey. Stir together.
4. Place flour mixture in a mixing bowl. Add dates and banana mixture, and stir briskly until well mixed. Scoop into muffin top pan. Or using Scoop into muffin top pan. Or using an ice-cream scoop, place six mounds of batter on a cookie sheet. Briskly rap the cookie sheet the counter several times, and the mounds will spread into flat circles.
5. Place in 400°F oven; bake for 15-20 minutes or until golden brown on top and bottom. See Create –a-cake for more muffin idea.
Makes 8 Muffin Tops
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