Thursday, September 10, 2009

Banana Muffins with Rum and Cognac

This is a good way to use up overripe bananas. The use of rum and cognac in this recipe gives the muffins an interesting flavor twist that makes it a little more complex than a standard banana bread. The muffins are dense like a coffee cake and would be good for brunch or even a casual dessert.

3 ripe bananas, mashed
1/4 c. brown sugar
2 TBSP honey
2 TBSP spiced rum
2 TBSP cognac

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

3/4 c. white sugar
2/3 c. brown sugar
1 egg, lightly beaten
5 TBSP real butter, melted

1 TBSP + 1 1/2 tsp. real butter
1/4 c. brown sugar
1/4 c. white sugar
2 TBSP all-purpose flour
1 tsp. ground cinnamon

1. Preheat oven to 375* and coat muffin cups with cooking spray.

2. In a large mixing bowl, mix bananas, 1/4c. brown sugar, honey, rum, and cognac with an electric mixer until well blended.

3. In another large bowl, combine flour, baking soda, baking powder, and salt; set aside.

4. In a small bowl, cream together 3/4 c. white sugar, 2/3 c. brown sugar, egg, and melted butter.

5. Add the flour mixture and the creamed mixture to the banana mixture and stir just until blended. Fill muffin cups 3/4 full.

6. In a small bowl, mix topping ingredients until crumbly, adding more of either sugar as needed.

7. Bake approximately 20 min. and allow to cool on a rack.

1 comment:

  1. Mmm, they look like tiny coffee cakes! I could definitely go for one this morning.


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