We're giving English-inspired muffins some Caribbean flair, with fresh flavors like banana, papaya and crisp pecans.
What You Need
Original recipe yields 14 servings
1 cup sugar, divided
1 Tbsp. grated gingerroot
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
2 egg s
1 large ripe banana, mashed (about 1/2 cup)
1/2 cup mashed papaya (about 1/2 of a medium papaya)
1/2 cup PLANTERS Pecan Pieces
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Let's Make It
Preheat oven to 325°F. Combine 1/4 cup of sugar and the ginger in small saucepan; cook on medium heat until sugar is melted, stirring frequently. Remove from heat; set aside to cool. Meanwhile, sift flour, baking soda, baking powder and salt together; set aside. Beat butter and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas, papaya and ginger mixture; mix well. Gradually add flour mixture, mixing well after each addition. Stir in the pecans.
Spoon evenly into 14 greased or paper-lined medium muffin cups.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pans to wire racks. Cool completely.
These English-inspired muffins, with a distinctive Caribbean flavor, are a favorite in Belize which, at one time, was one of the British Colonies.
Try chopped PLANTERS Macadamias instead of the pecans!
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, one muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.