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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My own spin on Banoffee Pie...in a muffin. My husband loves these, with either of the fillings. They are very sweet, and as a dessert I serve a muffin on a pretty plate, drizzled with caramel ice cream topping and dusted with a little confectioners sugar. Ingredients:
1 3/4 c. flour |
1 tsp. baking soda |
1 tsp. baking powder |
1/4 tsp. salt |
1/2 c. butter |
3/4 c. sugar |
2 eggs |
1/4 c. sour cream or yogurt |
1 c. mashed bananas |
1 snack size container of caramel apple dip, frozen or |
3 oz. pkg of cream cheese |
1 tbsp. brown sugar |
1/2 cup skor bits (english toffee bits) |
Directions:
1. Pre-heat oven to 400 Degrees
2. Line muffin tins with liners
3. Cream together butter and 3/4 c. white sugar.
4. Beat in eggs and sour cream
5. Add mashed bananas.
6. Combine remaining dry ingredients in a bowl.
7. Fold in dry ingredients, being careful not to over mix. Stir in Skor bits.
8. Fill muffin tins about 1/3 of the way, making an indent in the center of each. Set aside remaining batter. At this point, use one of the two fillings: either scoop out 1/2 tsp. portions of the caramel dip, place in the center of the batter in tins, and carefully cover with remaining batter OR
9. Combine Cream cheese with brown sugar (additonal Skor bits can be added to this mixture, as well).
10. Place 1 tsp. portions in the middle of each muffin, cover completly with remaining batter. (Use one spoon to push the batter off another onto the filling. This helps it cover entirely).
11. Bake at 400 degrees 20 - 25 minutes until golden brown.
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