Caramel Nut Topping
¼ cup butter, melted
2/3 cup light corn syrup
1 ½ cup light brown sugar, firmly packed
2 teaspoons ground cinnamon
1 ½ – 2 cups pecan halves
Preheat oven to 400 degrees
Combine melted butter, corn syrup, brown sugar and cinnamon in a saucepan.
Sir over low heat until sugar has dissolved and is smooth.
Meanwhile, grease eight large 4″muffin cups or sixteen regular-sized muffin cups.
Divide pecans evenly between the cups.
Pour cooked brown sugar caramel mixture over nuts and set aside.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
2/3 cup milk
6 tablespoons butter, melted
½ cup brown sugar
½ teaspoon vanilla extract
1½ cups ripe banana, mashed. (2-3 bananas)
Stir together flour, baking powder and salt. Set aside.
In a separate bowl, combine eggs, milk and melted butter.
Mix well, then beat in the brown sugar and vanilla.
Add dry ingredients and mix slightly.
Stir in the bananas; do not overmix.
Divide batter equally among the muffin cups.
Place muffin tins on a foil-lined cookie sheet and bake for 20-25 minutes or until cake tester comes out clean.
Cool five minutes before turning out onto a cooling rack.