musings, mutterings, and creative muddle. . .

Tuesday, March 9, 2010

Magnificent Cinnamon-Banana Muffins.

Y'know. . . it seems we go in 'moods' when it comes to things like bananas.  We'll go for a week or two where we darn near eat them faster than we can buy them. . . then other weeks (like the past few) it doesn't matter how many I buy - there are always some left.  Buy one - and it stays lonely and ages not so gracefully throughout the week. . . BUT, there is a good thing with over-ripe bananas.  They are *perfect* for making one of our favorite banana muffins.  YUM! 

This recipe is extra-special with the addition of cinnamon.  Sometimes we make full-sized (4 bites) muffins, other times we'll make small (2 bites) ones - and even tiny (one bite) ones.  Whatever makes us smile for the day - this recipe works well for any sized muffins.

And if we're being extraordinarily thrifty and 'strong-willed', we'll freeze these little beauties to save for another day. . . . yeah.  Guess how often that actually happens.  HA!

Oh, BTW, the master of the mixer this time is J-boy.  Makes those muffins even tastier - you betcha!

Cinnamon-Banana Muffins

1 cup firmly packed dark brown sugar
1/2 cup butter
2 ripe bananas, cut into small pieces
1/2 cup chopped pecans
1/2 cup applesauce
1/2 cup granulated sugar
2 eggs
1-3/4 cups flour
2 Tbsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees.  Combine brown sugar and 1/2 cup butter in medium saucepan over medium heat.  Stir until butter is melted/  Add banans and pecans, stir until well coated.  Set aside.

In a large bowl, combine applesauce and granulated sugar thoroughly.  Beat in eggs.  In another bowl, sift together dry ingredients then mix into wet mixture.  Stir in banana mixture.

Line muffin tin with paper baking cups and fill 2/3 to 3/4 full.  Bake 30 minutes or until a toothpick inserted in center comes out clean.  Baking times will vary depending upon what size of muffins you choose to make.

Let muffins cool on cooling rack, then cover to store - that is. . . if there's any to store.  One whiff of that delectable banana-cinnamon aroma and. . . oh my!

These do also freeze well. . . but good luck with getting any in the freezer!

No frosting is necessary for these tasty treasures.  BUT - if you really feel the need, then I recommend this simple cream cheese one.

Creamy Frosting

1-1/4 cups powdered sugar
3 oz neufschatel cheese

Combine sugar and cheese in medium bowl.  Mix on medium speed with electric mixer until smooth.  Drizzle over cooled muffins.

I'm sorry I don't have any pictures of 'drizzled' muffins. . . but we don't frost them.  In fact, the few times we've actually made the frosting, Hubster and J-boy have eaten it before it's made it to the muffins.  Those are MY boys!

Have a sweet muffin kind of day ~

Robin Z

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