Monday, February 22, 2010

Banana Cake Muffins (with caramel icing)

I decide about a recipe differently than some! If the batter is good enough to eat in a bowl, how can this be a bad recipe? Thank you Susan for sending me this one. This is what "I" did.

In a mixing bowl, beat together:

1 1/2 cups sugar
2 end of their life bananas
1/4 cup milk
1/2 cup coffee creamer (mocha almond fudge to be exact!)
1/4 cup brick maragrine
1/4 cup shortening
1 tsp vanilla
2 eggs

I beat them on low while I got the dry ingredients measured. Now add:

2 1/4 cup flour
1 1/2 tsp baking powder

I beat this well and the end result was a very thick (and yummy) batter. I double lined some muffin pans ( I always double up the paper cups to give extra protection to the bottom of the muffins or cupcakes )or you can place in a cake pan. Spoon in the batter to almost full. I could make 18 good size even after I "tested" the batter.

Bake for 25 - 30 minutes, and this was very accurate for me. Cool muffins on rack. I now remove the second paper cup.

Caramel Icing

1/2 cup butter
1 cup bown sugar
1/4 cup milk
2 cups icing sugar
1 tsp vanilla
optional: 3/4 cup chopped walnuts

melt butter, stir in brown sugar, add milk, bring to boil (stir from the bottom), let cool, add icing sugar and vanilla. This is very sweet!

Beat at medium speed and spread!

If I were to do this again: I would not leave the paper cups on at all! place them on a tray and pour warm icing over the warm muffins......even cold these were awesome!

"Bon Appetit!"

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