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Thursday, December 26, 2019

Chocolate Banana Muffins with Caramel Frosting




My kids love these muffins. Whenever I have bananas going ripe, I just stick them in a gallon sized bag and put in the freezer. When I have a ton of bananas I make a double or triple batch. These are also on my list of seminary breakfast foods. The original recipe didn't have chocolate chips. That was a Lizzy addition!

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
  • 1/2 cup mini chocolate chips
CARAMEL ICING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar
Directions
  • 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.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350°.
    • For Jumbo Sized muffins, bake for 23-28 minutes (makes 6).
    • For regular sized muffins, bake for 12-15 minutes (makes 16).
    • For mini muffins, bake for 6-8 minutes (makes 48).
·       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. 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.

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