Jumbo Caramel Banana Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 6 muffins.
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. —Katherine McClelland, Deep Brook, Nova Scotia
Ingredients
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1/4 cup shortening
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1 cup sugar
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1 large egg, room temperature
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1-1/2 cups mashed ripe bananas (about 3 large)
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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CARAMEL ICING:
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2 tablespoons butter
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1/4 cup packed brown sugar
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1 tablespoon 2% milk
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1/2 cup confectioners' sugar
Directions
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1.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
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2.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
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3.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts
1 muffin: 490 calories, 13g fat (5g saturated fat), 46mg cholesterol, 364mg sodium, 89g carbohydrate (62g sugars, 2g fiber), 5g protein.
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