Muffins and Rhetoric

Dear Precious Boys,

Why do you do this to your mother who loves you? Why do you compliment her so on her unique ability to make "the bestest banana muffins in the whole wide world" and prod her with your collective psychic powers to make a batch of these same muffins? Why do you do this knowing full well that the bananas weren't yet totally brown and mushy and your mother could have eaten them to her health with some fat free plain soy yogurt instead of using them in these muffins? And further, especially in light of your over the top excitement when presented with a napkin lined bowl of these delectable baked goods right out of the oven so that the streusel topping is the perfect crispiness while the muffins are still soft and warm, why do you each only eat one of them leaving the rest of the batch to call to me from their glass domed footed cake plate prison? Why?

Love, Mommy

Here's the recipe. . .Way too simple for my own good.

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.