Banana Muffins with Mascarpone Cream Frosting

From Giada De Laurentiis

Ingredients:

• 3 C all-purpose flour
• 1 t baking soda
• 1 t salt
• 1/2 t baking powder
• 1/2 t ground cinnamon
• 1/2 t ground nutmeg
• 2 C sugar
• 1 C vegetable oil
• 3 large eggs
• 1 T vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 oz cream cheese, room temperature
• 6 T (3/4 stick) unsalted butter, room temperature
• 1/3 C mascarpone cheese, room temperature
• 3 T honey
• 1/2 C chopped nuts

Instructions:

Line 18 muffin cups with paper liners, or simply grease muffin pan.  Preheat oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg in medium bowl to blend.  Beat the sugar, oil, eggs, and vanilla in a large bowl to blend.  Stir in the banana.

Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups.  Bake the muffins on the middle rack until the tops are golden brown and a tester inserted in the center comes out with no crumbs attached, about 25 minutes.

Transfer the muffins to a rack and cool slightly.  The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Use an electric mixer, beat the cream cheese, and butter in a large bowl until light and fluffy.  Beat in the mascarpone cheese and then beat in the honey.  Spread the frosting over the muffins. Sprinkle with nuts.

CP