Monday, October 25, 2010

Caramel-Banana-Nut Muffins

Last night I tried a new recipe to use over ripe bananas...they are AMAZING!

1/2 Cup Chopped Pecans
2 Tbsp Sugar
1 tsp Ground Cinnamon
1 (3oz) pkg Cream Cheese, softened
1/4 Cup Butter, softened
2/3 Cup Sugar
1 egg
1 Medium Banana, peeled & mashed (1/2 cup)
1 tsp. Vanilla
1 & 1/4 Cup Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
2 Tbsp Carmel-flavored ice cream topping
Extra banana, sliced thinly (optional)
1 Tbsp Butter, melted
Extra Carmel-flavored ice cream topping (optional)

Line (12) regular muffin cups with paper liners. (if using a jumbo pan, only 6)
In a small bowl, mix pecans, 2 Tbsp Sugar & 1 tsp Cinnamon.
In a large mixing bowl, beat cream cheese, softened butter & 2/3 cup sugar until well combined. Add egg and beat well. Beat in mashed banana & vanilla until combined.
In another bowl, combine the flour, baking powder, baking soda & salt. Add to the banana mixture beating on low speed until just combined.
Stir in 1/4 Cup of the pecan mixture. Spoon 1/2 the batter into prepared muffin cups (1 rounded Tbsp for the regular size).
Drizzle with Carmel topping in each cup - about 1/2 tsp or so in each one
Top with remaining batter. If you wish, put 2 slices of thinly sliced banana on top, drizzle with melted butter & then sprinkle with remaining pecan mixture.
Bake at 375 degrees for 18-20 minutes.
Can drizzle with more caramel after about 5 minutes if you like.

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