When waiting around killing time to go to a High Kings concert, I went into a bookstore and found the Taste of Home Fall Baking magazine. Inside were so many wonderful recipes that I didn't know which to choose first. Since I had some bananas waiting for me to do something with, I made these muffins. These have to be the best banana muffins I have had. So moist. I didn't make the big ones but made smaller ones to cut back a bit on the calories of each one. So good! TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:6 servings
1/4 cup shortening
1 cup sugar
1 large egg
1-1/2 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon 2% milk
1/2 cup confectioners' sugar
1.In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
2.Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3.For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.
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