Banana Muffins with Mascarpone Cream Frosting
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 25 minutes
Yield: 18 muffins
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 TBS vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 oz cream cheese, room temperature
6 TBS (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 TBS honey
1/2 cup chopped walnuts, toasted
Line 18 muffin cups with paper liners.
Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking
powder, cinnamon, and nutmeg in a medium
bowl to blend.
Beat the sugar, oil, eggs, and vanilla in
a large bowl to blend.
Stir in the banana.
Add the dry ingredients and stir just until
blended.
Divide the batter among the prepared muffin
cups.
Bake the muffins on the middle rack until
the tops are golden brown and a tester
inserted into the center comes out with no
crumbs attached, about 25 minutes.
Transfer the muffins to a rack and cool slightly.
The muffins may be eaten warm or cooled completely
and frosted.
To frost the cupcakes:
Using an electric mixer, beat the cream cheese
and butter in a large bowl until light and fluffy.
Beat in the mascarpone cheese and then beat in
the honey.
Spread the frosting over the muffins.
Sprinkle with the walnuts.
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
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