I've made banana bread and banana muffins many times from scratch and they were delicious, but there is something to be said about the moist and feather light texture of the boxed mixes. I just can't get that lightness from scratch. Lord knows I've tried. Time and time again. The cake and muffin mixes also rise better than cakes and muffins from scratch.
The Pillsbury Loaf mixes are some of my favorites. The banana, pumpkin, cinnamon and pecan swirl are my top picks. The banana nut cupcake recipe was great, but I lightened it up a bit, so that I could eat them in for breakfast and call them "muffins".
|Banana Nut Cupcakes with maple frosting |
a Pillsbury Bake-Off Winning Recipe
Banana Nut Muffins
My changes are in red
|1 (14oz.) package Pillsbury Banana Quick Bread & Muffin Mix|
1 cup buttermilk*(I used fat-free buttermilk)
1 mashed banana (optional- my addition)
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup (I used Eggo Lite Syrup- 35% less sugar than Eggo Original )
1/2 teaspoon vanilla
1/2 teaspoon imitation banana flavor (optional-my addition)
2 eggs (I used 3 egg whites)
1/2 cup finely chopped walnuts (I only coarsely chopped mine)
Frosting (optional- I didn't frost mine)
4 oz. cream cheese, softened
2 tablespoons butter or margarine, softened
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
1/2 teaspoon vanilla
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup finely chopped walnuts
Heat oven to 400°F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. (I sprinkled mine over the tops just before baking). Spoon batter evenly into lined muffin cups.
Bake at 400°F. for 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
Optional: In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.