Banana muffins with tart lemon icing
5 Tbsp, softened
1 large egg(s)
Fat free skim milk
4 large, ripe, mashedIcing
Powdered sugar (confectioner's)
1 Tbsp, softened
Fresh lemon juice
1 tsp, strips, or more to taste
- Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
- Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly mixed.
- In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
- Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
- Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.