Friday, April 6, 2012

banana muffcakes :)

well hello there everyone... aren't you beyond excited it's friday... i know i am!! and not just because it's the weekend, but my hubby is finally back from a 2 month trip... and now home really feels like home...and it's a great feeling :)

so, in honor of his return i wanted to make something fun... and something with ingredients i know he loves... especially peanutbutter... the hubs could live off of peanut butter...

so here's our friday treat... banana muffcakes... a delicious hybrid of muffins and cupcakes... not as dense as a muffin, not as sweet as a cupcake... and it wears frosting really well...

and if the word muffcake doesn't make you smile and giggle, then you must have no sense of humor... but being a mommy of two little guys, i don't call them muffcakes in front of them... i try to be mature as much as possible... well... i try...
some of them were topped with a peanut butter cream... and some where topped with marshmallow fluff, peanut butter cream and a chocolate ganache drizzle... fluffernutter muffcakes...
banana muffcakes:
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.salt
1/2 cup (1 stick) melted butter, cooled
1 1/2 cups mashed bananas
2 lrg. eggs
1/2 tsp. vanilla bean extract

1. preheat the oven to 350
2. in a medium bowl, sift well and combine all the dry ingredients
3. make a well in the center of the dry ingredients, then add all the wet ingredients
4. using a wooden spoon, incorporate the ingredients together but don't over mix
5. divide the batter evenly among prepared muffin tins, and bake between 20-22 minutes
6. remove from oven, cool momentarily in the tin, then cool completely on a wire rack
7. frost or don't frost... but enjoy

well i hope you enjoyed this installment of fatbottom fridays... have a wonderful weekend...

happy baking everyone :)

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