rum banana muffins
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.
prep time
20 Min
cook time
15 Min
method
---
yield
12 serving(s)
Ingredients
- 3 cups bisquick baking mix
- 1 cup ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons dark rum
- 1 - egg
- GLAZE
- 3/4 cup powdered sugar
- 4 tablespoons milk or water
- 1/2 cup pecans
How To Make rum banana muffins
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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