Tuesday, April 13, 2010

Banana Muffins (with garbanzos) and Penuche frosting

1 can garbanzo bean, drained and rinsed really well
1 c. white sugar
2 eggs
3 over ripe bananas
2 tsp. vanilla extract
2 c. flour
1 t. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
1/3 c. milk

Puree beans, eggs, and bananas. Pour into a mixer. Beat in sugars, vanilla, baking soda, salt and pumpkin pie spice. Beat in 1 cup of the flour, the milk, and then the remaining flour. Pour into paper lined muffin tins and bake at 350 for 15 - 20 minutes, until light and dry on top. When slightly cooled, drizzle with frosting or nutella.

Makes 2 dozen muffins

Caramel Frosting
4 Tbsp butter
1/2 c. packed brown sugar
2 Tbsp milk
1 c. confectioners' sugar

Melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth.

No comments:

Post a Comment