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Banana-Toffee Muffin Tops

Total Time

Prep/Total Time: 25 min.


about 1-1/2 dozen

"Toffee bits and bananas give a delightful flavor to these moist breakfast treats," says Betty kleberger of Florissant, Missouri. "I sometimes sprinkle coarse sugar crystals on top for a special look." Tip: You can use miniature semisweet chocolate chips insread of English toffee bits," she suggests.
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  • 2-1/2 cups biscuit/baking mix
  • 1/3 cup English toffee bits or almond brickle chips
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Additional sugar


  1. In a large bowl, combine the biscuit mix, toffee bits and sugar.
  2. In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined.
  3. Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar.
  4. Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm.

Nutrition Facts

1 each: 130 calories, 6g fat (2g saturated fat), 18mg cholesterol, 240mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

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