– makes 12 muffins
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chilled shortening
1/2 cup buttermilk ( I used 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar and allowed it to sit at room temperature for 10 minutes)
2 bananas, mashed
1/4 cup butter, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
3/4 cup confectioners’ sugar
1/4 cup (2 oz.) cream cheese, softened to room temperature
5 teaspoons warm water
1 teaspoon vanilla extract
Preheat oven to 400F.
Prepare a 12-cup muffin tin by greasing it with butter.
In a large bowl, combine flour, baking powder, salt and baking powder.
Cut in shortening with a pastry cutter or two forks until mixture resembles coarse meal.
Add banana and pour in milk.
Mix together with a fork just until dough holds together.
Place dough on a lightly floured surface and knead gently about 8 times, adding a minimal amount of flour if dough is still sticky.
Take dough by rounded teaspoonful and roll into balls.
Combine cinnamon and sugar in a small bowl.
Begin assembly of muffins by taking dough balls one at a time, dipping them in the melted butter and rolling them in the cinnamon sugar.Place in muffin cups.Repeat with remaining dough.
I’d made about 74 balls total, so there were 6 balls per cup with two cups only containing 5, and I’d put the larger balls in those.
Bake for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
While muffins are in the oven, prepare the frosting.
In a mixing bowl, combine cream cheese, confectioners’ sugar, vanilla, and water.
Mix at medium speed until smooth.
Transfer muffin tin to wire rack, setting aside to cool for 5 minutes.
Remove muffins from pan with a knife or small metal spatula and place on another wire rack.
Drizzle frosting over muffins while still warm, using the tines of a fork.
*Actually, they are best served warm and can be reheated in the microwave for 10-15 seconds.
Store in an airtight container in the refrigerator.