"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Banana Split Muffins Recipe

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This recipe for Banana Split Muffins, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Thursday, March 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick (4T) butter or margarine, at room temperature
1/2 cup sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
dash salt
2 egg whites, at room temperature
2/3 cup flaked coconut
1 small banana cut into 1/2" thick sliices
2 tablespoons chopped pecans
6 cherries, cut in half

Directions:
Directions:
Preheat the oven to 375.

Grease 12 2" muffin cups.

In a food processor fitted with the metal blade, or in a mixing bowl with an electric mixer, cream the butter and 1/4 cup sugar until well blended Beat in the egg until combined, the batter will be lumpy. Add the sour cream and vanilla and mix until well blended. Mix in the flour, baking powder, soda, and salt until incorporated; do not overmix.

Beat the egg whites in a large mixing bowl until soft peaks form. Beat in the remining 1/4 cup sugar, 1 tablespoon at a time, miding until stiff peaks form. Fold in the coconut. Spoon 1 heaping tablelspoon of the batter into each muffin cup. Top each with a slice of banana and 1/2 teaspoon chopped nuts. Press in liightly with your fingers. Top each with a heaping tablespoon of meringue. Place a cherry half in the center. Bake for 20 to 25 minutes or until golden. Cool 10 minutes and remove from the tins. Serve warm.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These may be frozen. Defrost, wrapped, at room temperature. Rehat at 350 degrees for 8 to 10 minutes or until warm.

 

 

 

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