Banana Nut Muffins

Cooking Spray
4 Tablespoons Unsalted Butter
1/2 Cup Dark Brown Sugar
4 Very Ripe Bananas

Muffin Base:

1 Cup All-purpose flour

2 Teaspoons Baking Powder

1/2 Teaspoon Grated Nutmeg
Pinch Of Salt

1/2 Cup Dark Brown or Dark Brown Muscovado Sugar, packed

1/3 Cup Canola Oil
2 Large Eggs at room temp.
3 Tablespoon Milk
3 Tablespoons Dark Rum or Rum Extract
1 Teaspoon Vanilla Extract

Spray a 12 cup muffin pan with cooking spray. Place 2 teaspoons of butter and 2 teaspoons of brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the center rack and let cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup place two bananas slices on the bottom and two banana slices along the sides.

  

To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.