Family Recipes Cookbook

The cookbook I never got around to finishing…

Jamaican Banana Muffins 11/19/2009

Filed under: Adrienne DeArmas,Brunch/Breakfast — dearmasa @ 9:33 AM

2 tbs. Softened stick light butter

2 tbs. Softened tub light cream cheese

1 c. sugar

1 large egg

2 cups flour

2 tsp. Baking powder

1 c. rolled oats

½ tsp. baking soda

1/8 tsp. salt

2 cups mashed banana

½ c. skim milk

2 tbs. Kahlua

grated rind of ½ lime

2 tsp. lime juice

1 tsp. vanilla

¼ c. flaked sweetened coconut


Topping (optional)

¼ c. packed brown sugar

2 tsp. light butter

2 tsp. lime juice

2 tsp. Kahlua

2 tbs. flaked sweetened coconut

Preheat oven to 400F. Coat muffin pans with non-stick cooking spray.

In a large bowl, beat butter, cream cheese at medium, add the sugar, beat well. Add egg, continue to beat well.

In a small bowl, combine flour, baking soda, baking powder, oats, and salt.

In a small bowl, combine bananas, milk, Kahlua, lime juice, and vanilla. Mix well.

Add flour and banana mixtures alternately to creamed mixtures. Mix well after each addition. Stir in coconut.

Pour into muffin tins, and bake until done, about 20-30 minutes. Allow to cool.

Combine brown sugar, 2 tsp. each juice, Kahlua, and butter in a saucepan. Bring to a simmer over medium heat. Cook one minute, stirring constantly. Remove from heat, stir in coconut. Drizzle over muffins. Serve, store in airtight container, or freeze. Makes 12 large muffins.


One Response to “Jamaican Banana Muffins”

  1. dearmasa Says:

    from a recipe in Cooking Light magazine.

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