Weight Watchers Banana Muffins With Tart Lemon Icing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 18 |
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These muffins are like mini-frosted banana cakes with a surprising burst of lemon. They are 3 points per muffin. This recipe makes 18 mini-muffins. Ingredients:
1/2 cup sugar |
5 tablespoons unsalted butter, softened |
1 large egg |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 cup skim milk |
4 large bananas, ripe, mashed |
1 cup powdered sugar |
1 tablespoon unsalted butter, softened |
1 tablespoon fresh lemon juice |
1 teaspoon lemon zest, strips (to taste) |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350ºF.
2. Line 18 muffin holes with paper liners.
3. Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy.
4. Add egg and vanilla; beat until thoroughly mixed.
5. In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer.
6. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
7. Spoon batter into muffin liners about 3/4 full.
8. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes.
9. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
10. Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes.
11. Ice cooled muffins; cover and refrigerate any uneaten muffins.
12. Yields 1 muffin per serving.
13. Note:.
14. If the mouth-puckering lemon icing isn't enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.
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