Time 35m Yield 12 Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Time 35m Yield 12 Number Of Ingredients 13 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl. Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter. Divide batter evenly among the muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Time 30m Yield 1 dozen. Number Of Ingredients 5 Steps:

Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. , Bake at 400° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Time 1h10m Yield 2 dozen. Number Of Ingredients 23 Steps:

In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° until a toothpick inserted in cupcake comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake., For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate until chilled, at least 30 minutes., Beat frosting on high until thickened, 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar.

Time 30m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:

Prepare banana bread batter according to package directions, using milk, oil and eggs. Fill greased muffin cups two-thirds full. Place a peanut butter cup in the center of each; spoon remaining batter over top. Bake at 400 degrees for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool 3 minutes before removing to a wire rack.

Time 40m Yield 12 cupcakes, 12 serving(s) Number Of Ingredients 9 Steps:

Preheat oven to 350F and line 12 muffin cups. Mix dry ingredients. Add oil, milk and vanilla; stir until the mixture starts comes together. Mix in mashed bananas; do not over mix. Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter. Bake on center rack about 30 minutes (toothpick comes out clean). If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.

Number Of Ingredients 7 Steps:

  1. In medium bowl stir together muffin mix, egg, orange juice, cereal and oil until just moistened. Stir in walnuts from muffin mix, if desired. Portion evenly into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups. Press 1 chocolate morsel into each, spooning batter to completely cover chocolate.2. Bake at 400°F about 15 minutes or until tops spring back when lightly touched. Cool in pans for 5 minutes. Remove to wire rack. Cool completely. Frost with cream cheese frosting.

Number Of Ingredients 10 Steps:

  1. Stir together flour, sugar, baking powder and salt. Set aside. 2. In large mixing bowl, combine KELLOGG’S CORN FLAKES cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.4. Bake at 400°F about 18 minutes or until golden brown. Serve warm with soft cream cheese.

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