Rummy yummy for your tummy about says it all. Honestly, yesterday's Jamaican Banana Muffins are about the best I've ever made no doubt due to a few rather surprising ingredients.
From Cooking Light via myrecipes.com, I took the liberty of changing the recipe and made muffins rather than bread because they're an easier grab and go solution to breakfast. I also used all butter instead of 2 tablespoons each of butter and cream cheese because when we've Big Guy's home smoked salmon in the house we never have any cream cheese. I added extra lime 'cause we've a ton of Mexican limes we harvested from our tree and unsalted toasted cashew nuts instead of pecans because I had 'em on hand and pecans are still worth their weight in gold at the moment.
In case you're wondering what makes these muffins the best other than the aforementioned along with their light texture, it is the addition of dark rum to the mix for added flavor...oh and coconut for crunchiness. Who'd have thunk it would make such a huge difference! (Ya, who am I kidding. Anything with an eighth of a cup of dark demon rum in it as to be good, right?)
I glazed our muffins with a mixture of icing sugar thinned with more fresh lime juice instead of the brown sugar/lime/rum/pecan/coconut thing Cooking Light had going and I have to say the little gems are absolutely awesome - not too sweet, definitely moist and far from boring.
Jamaican Banana Muffins (from JBug’s Kitchen, adapted from Cooking Light via myrecipes.com)
9 ounces all-purpose flour (approx. 2 cups)
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1/4 cup softened unsalted butter
1 cup sugar
1 large egg
Zest and juice of 1 lime
1 cup mashed ripe banana
1/2 cup milk
2 tablespoons dark rum
1 teaspoon vanilla
1/4 cup toasted chopped unsalted cashews
1/4 cup coconut
1/2 cup powdered sugar
Zest and juice of 1/2 lime
Rum as needed
Preheat oven to 375. Line 12 muffin cups with paper liners. Set aside. In a small bowl whisk together flour, baking powder, soda and salt. Set aside.
In a large bowl using an electric mixer, beat butter until light and fluffy. Add sugar and beat well. Add egg and beat until well combined. Combine zest and juice of lime, banana, milk, rum and vanilla together. Add to butter sugar mixture alternately with dry ingredients, mixing until just combined. Fold in nuts and coconut. Spoon into muffin cups, dividing evenly between all. Bake for 22 to 25 minutes or until tester comes out clean. Cool briefly on a wire rack.
Combine sugar, lime juice and zest together. Add rum as needed for a thin glaze. Drizzle over warm muffins. When cool, store in an airtight container or freeze. Makes one dozen.
A year ago - Ina's Roasted Chicken on Croutons
Two year's ago - Taco Salad