Do you ever need muffins in a hurry? I know there are times that I need something, anything to make for breakfast or take to a potluck and I need it fast. If you're like me, then this recipe is for you!1 yellow or butter yellow cake mix2 eggs4-5 over-ripe bananas1 cup chopped toasted pecans1 3/4 cups chocolate chips, optionalfrosting, optional3 ounces cream cheese, softened and at room temperature6 tablespoons unsalted butter, softened and at room temperature1/3 cup mascarpone cheese, room temperature2-3 tablespoons honey1/2 cup chopped toasted pecans
Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large mixing bowl, add all ingredients and mix well. With a medium cookie scoop, fill cupcake tins with batter one-half to two-thirds full. Bake for approximately 15 to 20 minutes, or until a toothpick inserted into the muffins comes out clean.
Makes 24 muffins.For the frosting:
If you are frosting your muffins, beat the cream cheese and butter in a large mixing bowl until light and fluffy. Add the mascarpone cheese. Mix well and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the pecans.
Note: you can also use this recipe to make banana bread. Spray with a non-vegetable cooking spray or grease and flour two medium loaf pans or one large loaf pan. Pour into two prepared loaf pan(s). Bake for approximately 40-45 minutes.
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