Carmel/Banana Muffins
1/2 cup chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
1 3-oz. pkg. cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
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 (optional)
1 Tbsp. butter, melted
Caramel-flavored ice cream topping (optional)
Directions
1. Line twelve 2-1/2-inch muffin cups or 6 jumbo (3-1/4-inch) muffin cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.
2. In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with an electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
3. In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.
4. Stir 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for each 2 1/2-inch muffin cup or 2 rounded tablespoons for each jumbo muffin cup). Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like, top each muffin with 2 thin slices additional banana. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.
5. Bake in a 375 degree F oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Serve warm drizzled with more caramel topping. Makes 12 standard or 6 jumbo muffins.
