Monkey Butter Muffins
I bought bananas last week and as usual we had leftovers, those few that turned freckly and sweet prior to our eating them all. I snuck one into pancake batter earlier this week while John was home, but there were two left. I was determined not to put them in the freezer, because I've got plenty of them in the freezer these days.
So this afternoon as I worked about the house, those bananas kept insinuating themselves into my day. I'd walk by the counter and smell their ripeness, reminding me again and again that I needed to use them and soon.
I put them on the baking counter thinking I'd not pass that way too often, but there they were all the same. Come supper time, I didn't want much of anything. But there were the bananas. I peeled them and mashed them and then began to dig about in the cabinet for other baking ingredients. As I reached into my baking spices box, I found my hand upon the almost empty bottle of Butter Nut flavoring...And inspiration hit me hard. Here's what I came up with. These babies are wonderful!
Monkey Butter Muffins
2 bananas, mashed
3 tbsps sour cream
1/2 cup sugar
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tbsp butter nut flavoring
1/4 cup oil
1 cup milk
Mix well. Spoon into muffin tins. (Mine made 9). Bake at 400F for 20-25 minutes. Remove from pan and cool on rack.
3 ounces cream cheese, softened
1 cup confectioner's sugar
1 1/2 tsps butter nut flavoring
2 tbsps milk
Mix first 4 ingredients. Spoon onto cooled muffins. My glaze was a bit thicker than glaze, less so than frosting. Top frosted muffins with finely chopped walnuts.
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