Jumbo Caramel Banana Muffins
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fill the bill in a big way. —Katherine McClelland, Deep Brook, Nova Scotia
SERVINGS
|
6
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1/4 cup shortening
- 1 cup sugar
- 1 egg
- 1-1/2 cups mashed ripe bananas (about 3 large)
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- CARAMEL ICING:
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1 tablespoon milk
- 1/2 cup confectioners' sugar
DIRECTIONS
In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioners' sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.