Baking: Banana Surprise Muffins

Finally, I think the snow is starting to stick to the ground. It's been a long time coming, I tell ya. Wait. I retract that statement. I just glanced out the window, and the snow is all but melted! Ugh!

On another note...Earlier this week I decided to use up a few odds and ends in the kitchen and made two of my favorite baking creations. In an effort to be healthy, I first made these particular banana surprise muffins. They have bananas, Splenda brown sugar, and other somewhat healthy ingredients. However, the surprise brings us back to the holiday gluttony we all know and enjoy. It's still the holidays until January 3rd, in my book!

{Banana Surprise Muffins}

2 cups all-purpose flour or whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, room temperature
1/2 c. Splenda brown sugar
2 eggs, beaten
2 1/3 c. bananas, overripe and mushy
12 Hershey Kisses, de-foiled

Preheat your oven to 350 degrees. Lightly grease a 12-cup muffin pan with cooking spray. In a medium bowl, combine flour, baking soda and salt with a whisk. In a separate large bowl, cream together butter and Splenda brown sugar with a hand mixer. (We need good incorporation, here!) Stir in eggs and mashed bananas until well blended. Then, make a small well in the middle of the flour mixture, and pour the banana mixture in slowly, stirring with a wooden spoon.

Don't over mix! 
Place a heaping tablespoon of the batter into the muffin cups, then lightly press a Hershey kiss into the center. 

Cover with another heaping tablespoon of batter, twisting the mixture clockwise to seal the kiss in. (SWAK, anyone!?)

 Bake for 18-20 minutes, until the muffins are light golden brown and are pulling away from the sides of the muffin cup.

I offered Husband one fresh out of the oven when he got home from work. He was surprised!

P.S. - As you reheat them later for breakfast or dessert, the kiss melts even more!

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