Jumbo Banana Pecan Muffins

Jumbo Banana Pecan Muffins, because big muffins are more exciting! Can be served with glaze for an extra special treat.

Muffins:

1 1/2 C Flour

1/2 C Brown Sugar

3/4 C Pecans, roughly chopped

1 1/2 tsp Baking Soda

1/4 tsp Salt

1/2 Oil

1 Egg

3 Ripe Bananas

3 Tbs Sour Cream

For optional glaze:

1/2 C Powdered Sugar

1 Tbs Milk

1/8 tsp Rum Extract (brandy or vanilla would also work)

Preheat oven to 375. Grease and flour a 6 count jumbo muffin tin.

In a bowl smash up the bananas with the brown sugar, leaving bananas a bit chunky. Mix in egg, sour cream and oil until well combined.

In a separate bowl mix together flour, baking soda, pecans and salt.

Mix dry ingredients into wet until just combined being careful not to over mix. (Nobody likes a tough muffin.)

Pour batter equally into muffin cups and bake for approximately 22 minutes or until toothpick inserted in the center of a muffin comes out clean.

Cool for 10 minutes and remove from pan.

While muffins are cooling sift powdered sugar into a medium size bowl. Stir in milk and rum extract.

Dip the tops of warm, but not hot, muffins into glaze, letting glaze artfully drip down the sides.

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