Hot Muffins (Easy Banana-Praline Muffin Recipe)

Have you ever been given a gift you just don't know how to react to? We probably all have a few times, but the gift that confounded me the most wasn't even mine. 

I've already mentioned my appreciation for the absurd; I guess it only makes sense that I'd have friends with similar senses of humour. But whereas I find infomercials hilarious, they thought getting my SO a "Hot Mormon Muffins" Pinup calendar for his birthday was a stroke of brilliance.

Well, a stroke of something, anyway.

Not only does the calendar feature hot Mormon ladies (all moms, no less) in classic pinup poses and attire, but each month also offers a muffin recipe. Whoever came up with this concept (not the Church of Latter-Day Saints, that's for sure) either has serious issues or is a true genius. Maybe both. 

My friends justified getting my guy a girlie calendar by telling me they thought the recipes would be a great bonus gift for me. So what could I do but hang it in my kitchen and blog about the recipes each month? 

January features Lisa, age 38 and a mother of four, as well as a recipe for (ahem) Lisa's Priesthood Praline muffins. Click photos to enlarge. 

The batter. You can still see floury bits because over-mixing is not a muffin's friend.

  

Ready to go into the oven with praline topping in place: 

  

Fresh out of the oven. Some aren't as high because I didn't distribute the batter as evenly as I could have, but they all rose nicely. 

 

Cooling down: 

My verdict: The use of pancake batter was unusual but it made for a super easy recipe and a tasty muffin (I'm slightly ashamed to admit they didn't last until the next day). This is probably one of the best banana muffins I've made.  

Lisa's Priesthood Praline 

Muffin: 

1/2 cup sugar (I used half sugar and half Splenda) 

1/4 cup cooking oil 

1 1/2 cup pancake mix (I used Aunt Jemima Original) 

3 ripe bananas, mashed 

1 slightly beaten egg 

Topping: 

3 tsp brown sugar (I accidentally used tablespoons and I recommend you do the same--it made an irresistible caramelized topping) 

1/3 cup chopped pecans 

1 tbs sour cream 

Combine topping ingredients and set aside. 

In a medium mixing bowl, stir together egg, sugar, oil, and bananas until blended. Add pancake mix and stir until moistened (don't over-mix!) 

Grease muffin pan and fill each cup 2/3 full with batter. Drop 1 tsp of the pecan mixture on top of each muffin. 

Bake at 400F for 15 minutes. 

Muffins taste even better when fully cooled. 

I was also pleased to see that a portion of the profits from the sale of the calender goes to breast cancer research. More info here.  

All muffin photos by Whimsy Bower.

[Edited for formatting and to update title and link. Follow me on my main site: AspasiaSBissas.com]