Page 307 - Cupcakes

BUTTER PECAN BANANA MUFFINS

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With pecans on the bottom and pecans on top, these moist, crunchy muffins are a
great do-ahead treat for breakfast or brunch. Lined up on a silver platter—or
even on a paper plate—they are ready to be enjoyed after a quick dusting of
confectioners’ sugar.

MAKES 16 MUFFINS (2½ INCHES EACH)

PREPARATION TIME: 12 MINUTES
BAKING TIME: 17 TO 20 MINUTES

Vegetable oil spray for misting the pans
1 package (18.25 ounces) plain butterscotch cake mix (see “the Cupcake Doctor
says”)

1 package (3.4 ounces) instant butterscotch pudding mix
1 mediumsize banana, mashed (1 cup)

¾ cup buttermilk or water
¼ cup vegetable oil

4 large eggs
1 cup finely chopped pecans
1 tablespoon sifted confectioners’ sugar, for sprinkling on top

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 16 muffin cups with the vegetable oil spray. Set the pans aside.

2. Place the cake mix and pudding mix in a large mixing bowl and make a well
in the center. Place the mashed banana, buttermilk, oil, and eggs in a small
mixing bowl and stir with a fork to break up the yolks. Pour the wet and dry
banana mixture into the well in the cake mixture. Stir the ingredients together