Banana muffins with caramal icing

This recipe is originally called "Jumbo...Muffins" and the yield is just six.  The recipe made enough for 12 muffins although they aren't Costco-jumbo size.  These were pretty easy to make.  The icing was simple to put together, but I wasn't fast enough topping the muffins with it and it hardened (or crystallized) pretty quickly.  Three are iced very sad, indeed.  I have actually only tasted just a little that fell off the side of a muffin.  From what little muffin and icing I've sampled, I think these are delicious-- just like muffin shaped banana bread!  And two thumbs up from Thomas!!

1/4 cup shortening
1 cup sugar
1 egg
1-1/2 cups mashed ripe bananas (about 3 large)
1 tsp vanilla
1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt

Cream together shortening and sugar.  Beat in egg.  Add in mashed bananas and vanilla, mixing well.  In another bowl, mix together flour, soda and salt.  Combine flour mixture into the banana mixture.  Preheat the oven to 350 degrees.  Fill paper liners three-fourths full.  Bake for 23-28 minutes.  When done, allow to cool for at least five minutes.

Caramel Icing
2 T butter
1/4 cup packed brown sugar
1 T milk
1/2 cup confectioners' sugar

In a small saucepan, melt butter.  Stir in sugar and milk.  Let cool slightly and whisk in confectioners' sugar.  Spoon icing into a small resealable bag, cut corner, and ice the tops of the muffins.

I packaged five of these for my dad; it's his father's day gift.

Recipe from:
McClelland, Katherine. "Jumbo Caramel Banana Muffins." Taste of Home Annual Recipes. Ed. Michelle Bretl. Greendale, WI: Taste of Home Books, 2007. 104-105.