Let’s talk about Strudel

I’m sorry I teased you!  I bet you thought I made Strudel.  That is one fine pastry I haven’t tackled yet.  Since this month marks the 5th anniversary of Strudel and Streusel blogging together I’m gonna talk about my best bloggin’ pal – Strudel (that’s her on the right).  We thought we’d do something fun this month and make one of each other’s recipes.

Before I tell you what post I chose to remake I’d like to tell you why Strudel (she has a real name, it’s Morgan) is one of my favorite people!

Morgan is one of the few people I can speak open and honestly with.  We can go for months without talking and not skip a beat talking about food and complaining about the frustrating people of the world!  We grab a glass of wine and Skype with each other and it’s like we’re sitting across from each other at a bar.  We have a kinship in food.  We don’t judge each other (just other people) as we stuff in another of anything we really shouldn’t be eating another of!  She appreciates food like no other friend I have and it has been great sharing this blog with her!

I chose to remake this recipe she posted 3 years ago because it’s November and everyone needs some gingerbread as the days get shorter and colder.  I decided to turn her bread into muffins because I always prefer eating a muffin over a slice of quick bread.  Being me, I can’t leave any recipe well enough alone and tweaked it even more by adding this streusel to the top instead of a glaze.  The curious person in me recently bought banana flour and decided to use that in this recipe instead of wheat flour.

I call this slightly altered recipe, Spicy Gingerbread Streusel Muffins.

I’m not going to repost the recipe, I’m just going to highlight my changes…

• Substituted Banana Flour for the all-purpose flour

• add 1/2 t. baking powder (in addition to the baking soda)

• added 2 T. molasses (instead of 1 T. molasses)

• After distributing the batter between 12 muffin cups, added some of the streusel on top before baking

• I baked these muffins at 350 degrees Fahrenheit for about 18 minutes

 

These muffins are a great morning treat with a warm cup of coffee!  I think the next time I use banana flour I would add more butter to the recipe.  It seems to soak up more moisture and was a bit dry.  The texture of this muffin is a little more crumbly than I think it would have been if made with all-purpose flour but all in all it is  very tasty substitute!

 

Posted on November 15, 2015
This entry was posted in baking, breads and tagged banana flour, gingerbread, molasses, muffins, Streusel, Strudel.