rum banana muffins
(2 ratings)
I love the slight hint of rum in the muffins I make and the taste of the banana completes it. You can freeze these muffins and then take them out and glaze them after you warm them up. A great way to plan ahead your meals or something to give to the unexpected guests.
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(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
15 Min
Ingredients For rum banana muffins
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3 cbisquick baking mix
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1 cripe bananas, mashed
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1/2 cbrown sugar
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1/4 cgranulated sugar
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3 Tbspdark rum
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1egg
- GLAZE
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3/4 cpowdered sugar
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4 Tbspmilk or water
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1/2 cpecans
How To Make rum banana muffins
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1Mix the Bisquick, bananas, granulated and brown sugar, rum and egg. Mix until just moistened (will be lumpy). Fill tins 1/2 way full. Bake at 400° for 15 minutes. Immediately remove from pan, cool 5 minutes.
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2For the glaze, mix the powdered sugar and the water until smooth. Dip tops of each muffin into glaze and then into chopped pecans
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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