Banana Meringue Muffins Recipe

Banana Meringue Muffins Recipe photo by Taste of Home

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"My daughter was young when I first baked these treats filled with bananas, cherries and walnuts," recalls James Bogdanovitch of Rutland, Vermont. "She liked them so much that she surprised us one Easter morning with a batch she whipped up by herself."

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Banana Meringue Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

2 cups biscuit/baking mix
1/4 cup plus 1/3 cup sugar, divided
2 eggs, separated
2/3 cup milk
2 tablespoons vegetable oil
12 slices ripe banana
12 maraschino cherries, halved
12 walnut halves
2/3 cup flaked coconut

Directions

In a bowl, combine biscuit mix and 1/4 cup sugar. In another bowl, beat the egg yolks, milk and oil; stir into dry ingredients just until moistened. Spoon 1-1/2 tablespoons of batter into 12 paper-lined muffin cups. Place a banana slice, cherry half and walnut half in each cup. Top with remaining batter.
In a small bowl, beat the egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold in coconut. Spoon over batter. Top with remaining cherry halves. Bake at 400° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 dozen.

Originally published as Banana Meringue Muffins in Quick Cooking January/February 2003, p43

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas