Friday, August 27, 2010

Fabulous Food Friday with NancyCreative

Welcome to Fabulous Food Friday! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to try to feature an awesome blogger with their great recipe! Today’s feature blogger is Nancy from NancyCreative. When you get a chance, swing by Nancy's yummy blog.  I’m sure you’ll find a recipe you and your family will love.  My daughter is so excited to try her Blueberry Sherbet recipe from yesterday.

Happy Fabulous Food Friday to everyone! I’m Nancy from NancyCreative and I’m very excited to have the opportunity to do this guest post at Kelly’s wonderful blog, Between the Lines, and share a favorite recipe with you! I am a designer for DaySpring Cards by day, and a blogger by night. :) My blog is kind of like my on-line recipe collection and creative journal of different things that inspire me, from decorating, to gardening, to inspirational thoughts and quotes. It’s a place where I can share about things I’m inspired by and love doing...and my hope is that those who visit find a recipe, idea, or encouraging thought that inspires them, too!

The recipe I am sharing here is called Caramel-Banana Muffins. I always test my recipes out on friends and co-workers who give me good, honest feedback. They loved these muffins and I think you will, too!


This is one of those recipes that I've had in my "stack of recipes to try" for some time now, meaning to try it and just never getting around to it. But the good news is, I finally got around to it, and I'm glad I did–this is a really good muffin recipe! It's from Midwest Living. I only tweaked a few tiny little things in the recipe, which I've noted below. The recipe makes 12 regular muffins or 6 jumbo muffins. The only thing the recipe was missing was the baking time for the jumbo muffins, but I just added about 8 minutes to the baking time for the regular-size muffins, and they turned out great! My friend Ann sampled one and said the caramel in the muffin was a nice touch–and added that you could almost call it a "Bananas Foster Muffin." Isn't that a great name for a muffin? It sounds so gourmet! :) Whatever you call it, it's good!

  • 1/2 cup chopped pecans
  • 2 Tbsp. sugar
  • 1 tsp. cinnamon
  • 1 3-oz. package cream cheese, softened
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 medium banana, peeled and mashed (1/2 cup) NOTE: I just had some small bananas, so I used 1 1/2 small ones which came to almost 2/3 of a cup, mashed.
  • 1 tsp. vanilla
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. caramel-flavored ice cream topping
  • 1 medium banana, peeled and thinly sliced (if you're making the 6 jumbo muffins, 1/2 banana will be enough)
  • 1 Tbsp. butter, melted
  • Caramel-flavored ice cream topping for drizzle
Line 12 regular-size or 6 jumbo-size muffin cups with paper liners. In a small bowl, mix pecans, 2 Tbsp. sugar and 1 tsp. cinnamon; set aside. In a large mixing bowl, blend softened cream cheese, softened butter and 2/3 cup sugar until well combined. Add egg and mix well. Add in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda, and salt. Add these dry ingredients to the banana mixture and blend well, but don't overmix. Then stir 1/4 cup of the pecan mixture from the small bowl into the batter.

Spoon half the batter into prepared muffin cups (1 rounded Tbsp. for each regular muffin cup or 2 rounded Tbsp. for each jumbo muffin cup). Drizzle 1/2 tsp. caramel topping over batter in each cup (you can drizzle a little more if you're making the jumbo muffins). Top with remaining batter. Then top each muffin with 2 thin banana slices. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.

Bake at 375 degrees for 18-20 minutes for regular muffins, or 25-28 minutes for jumbo muffins, or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. If you want to eat the muffins while they're warm, drizzle with more caramel topping and serve. If you'll be serving the muffins later, you can let them cool completely and then add the caramel topping; that way the topping won't all soak into the muffin. They taste good either way!


Debbi Does Dinner Healthy said...

The muffins loook awesome! I'll check out the site, thanks!

Kel said...

I agree Debbi! I was hoping she'd make me some! :)

Cascia said...

That sounds delicious but I am not a big fan of pecans so I think I would leave them out.

Anonymous said...

Ooooo, your muffins look so gooood! I'll definitely be linking up on your blog hop tomorrow - and thanks for letting me know ahead of time!!


Lisa said...

I just drooled a little - those look phenomenal!!! (Just found you on the Saturday blog hop!)