Hope your day is going well! My day began making banana crumb muffins for Allan and his office. Doing research I discovered that bananas were one of the best natural foods for reducing blood pressure (along with broccoli). I have been filling Allan up on bananas, but we always end up with leftovers. The recipe for the muffins is at the bottom of this post after card details. They are not low in fat since Allan has no restriction on that so far, but really good. Add walnuts for more health benefits.
I finally remembered to take a picture of the Copics used on these Magnolia Stamps from the new Love Collection that are now available at Magnolia-Licious. Stamps used are Loving Tilda Wearing Hat, Flower Box and Love Tag, which is a frame for the sentiment. I chose pinks and grays to complement the Making Memories Sabrina patterned paper. The purple (Stampin' Up! Elegant Eggplant) was added as contrast so I made the smaller flowers into little pansies. The roses are popped up with dimensionals.
Finishing touches include Silver Leafing Pen, Cosmo Cricket rub-ons, Liquid Pearls, adhesive flat back pearls and little crystals.
A bit of Crystal Effects was added to the shoes for a patent leather look. The sentiment, which is framed with silver embossing powder, is from Stampin' Up!'s new Friends 24-7 set. At this moment in my life the words ring so true to me. So anyway, yeah, I just love this new set, so expect to see it a lot more :)
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
2 Tbs vanilla
1/3 Cup butter or margarine -- melted
1/2 cup pecan or walnut halves coarsely chopped (optional)
1/3 cup packed brown sugar
3 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoon butter or margarine
Pre-heat oven to 375 (350 for dark pans)
1. In a large bowl, combine dry ingredients.
2. Combine bananas, sugar, egg, vanilla, and butter. Stir into dry ingredients just until moistened.
3. Fill greased (I spray them with Pam) muffin cups three-fourths full.
4. Combine the first three topping ingredients; cut in butter (using 2 knives) until crumbly. Sprinkle over muffins.
5. Bake for 18-22 minutes. Cool in pan 10 minutes before removing from pan. Continue to cool on a wire rack.