Let's call these Elvis Muffins!! I don't know why, but you can ask Nanci.....I've been wanting to make a muffin with peanut butter, banana and bacon and finally I came up with these.  I think they are really yummy and a great balance of sweet and savory....all wrapped up in a bite sized treat.

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted

1/2 cup creamy peanut butter

Brown Sugar Bacon

6 slices of bacon, cooked and broken into bite sized pieces

1 Tablespoon brown sugar

Preparation:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter and peanut butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini muffin cups three-fourths full.  Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Put bacon pieces in a small frying pan and sprinkle with brown sugar, heat on med/hi and constantly toss the bacon and the sugar together until the sugar is melted and the bacon looks shiny.  Remove to a greased surface or parchment paper to cool in a single layer.  Once cooled place a tiny dot of peanut butter on top of each mini muffin and then place a piece of sugared bacon on top.  Enjoy!

Linked to Sweets for Saturday

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Now this is an EASY recipe and they are delicious!

Ingredients:

1 box of yellow cake mix

1 small can of pure pumkin puree (14 oz)

3 eggs

1/3 cup vegetable oil

sunflower seeds (optional)

Preparation:

Preheat oven to 350 degrees.  Grease mini muffin tins (or line with paper liners). Mix the first 4 ingredients together in a medium bowl.  Spoon mixture into greased mini muffin tins and *optional: sprinkle the tops with sunflower seeds.  Bake for 15-20 minutes or until muffins are firm to the touch.  Cool muffins before removing from the tins.

Linked up to Cooking Cowgirl Pumpkin Blog Hop

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I wanted to make banana crumble cupcakes but I didn't feel like going to the trouble to make a crumble mixture so I used some crushed up Frosted Flakes instead. 

I got the same sweet crunch with a lot less hassle.

Ingredients:

1 1/2 cups all-purpose flour (I used 1 cup white flour and 1/2 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted
TOPPING:
1 cup crushed Frosted Flakes cereal

Preparation:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Crush Frosted Flakes and sprinkle over muffins. Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Linked to Sweets for Saturday
Linked to Muffin Mondays
Linked to Melt in your Mouth Mondays
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