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by on September 26th, 2010

Banana Rum Muffins

Tipsy Banana muffins make a great little breakfast bread.

I’m always looking for a muffin to do for breakfast and brunches (for myself or someone I’m catering for) that isn’t overly sweet. If a muffin gets too sweet it seems more like a cupcake than a muffin.  A muffin is typically a quick bread recipe that you portion it out into muffin cups whereas a cupcake is a cake batter make into individual portions.

I use to cater a lot of business breakfasts and this was one of the muffin recipes I frequently used. I normally use a dark rum but on this day someone had drank all my dark rum and I had to use an orange flavored. It was good but I like the dark or even light rum better than flavored rum.

I love the slight hint of rum you get while devouring this muffin. This is a recipe that you can do ahead, Make the muffins, freeze and then ready to serve you can pop back in the oven, warm a little and then dip in the glaze and nuts. OR, you can do like I did and just frost, and freeze. My husband doesn’t care. He will get them out of the freezer, nuke them and off he goes to his golf game.

Use up all those dark bananas that no one will eat that are about one day away from being pitched. The flavor will be great.

Banana Rum Muffins

3 c. Bisquick baking mix
1 c. ripe bananas, mashed
1/2 c. brown sugar
1/4 c. white sugar
3 Tbsp. dark rum
1 egg
1/2 c. pecans
3/4 c. powdered sugar
4 tsp. water

Mix 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.

Meanwhile for the glaze, mix the powdered sugar and the water until smooth. Dip tops of each muffin into glaze and then into chopped pecans

I usually line my muffin pans with papers. If you have nonstick pans, spray them and don’t use the papers.

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