Bananas Foster Muffins

• FOR THE BANANAS:
• 2 Tablespoons Unsalted Butter
• 1/2 cups Brown Sugar
• 2 Tablespoons Imitation Rum
• 2 Large Bananas, Peeled And Sliced Into Rounds
• FOR THE MUFFINS:
• 1/2 cups Unsalted Butter, Room Temperature
• 1/3 cups Granulated Sugar
• 1/3 cups Brown Sugar
• 2 Large Eggs
• 1 cup Sour Cream
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Salt

1. Preheat oven to 350 F. Line two 12-count muffin tins with liners.
2. For the muffins:
3. Beat butter and both sugars together in a large bowl until pale and fluffy. Add eggs and beat again until well incorporated. Add sour cream and mix until just combined.
4. In a separate bowl, mix together all of the remaining dry muffin ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt). When dry ingredients are well mixed, slowly add dry mix into the butter and sugars mixture, mixing well. Set aside.
5. For the bananas:
6. Heat a large pan over medium heat. Melt butter in pan. When butter is melted, add brown sugar and mix to combine. Continue to mix while heating until the sugar and butter mixture begins to caramelize. Add the imitation rum and sliced bananas. Allow to cook until bananas have softened and taken on the color of the brown sugar and rum caramel. Take off the heat and allow to cool for about 5 minutes.
7. After the banana mixture has a cooled slightly, add it to the muffin batter. Add the entire banana mixture, including all of the sauce. Mix to combine.
8. Divide the batter evenly between the muffin tins, about 1/4 cup batter per muffin. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

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Taken from tastykitchen.com/recipes/breads/bananas-foster-muffins/ (may not work)