1 beaten egg
1 cup mashed banana (2 to 3 medium-size bananas)
1/2 cup vegetable oil
1/3 cup milk
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 (7.5 ounce) package toffee brickle bits, divided (1 1/2 cups total)
Preheat oven to 400 degrees F. Lightly grease 18 muffin cups, or line them with paper baking cups.
In a large bowl, combine egg, banana, oil and milk. Mix well. Add flour, brown sugar and baking powder, stirring just until moistened. Set aside 1/4 cup of the toffee bits; stir remaining toffee bits into the batter.
Fill prepared muffin cups 2/3 full with batter. Sprinkle with the reserved toffee bits and bake for about 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool for 5 minutes in the pan on a wire rack. Remove muffins and cool completely on the wire rack.
Yield: 18 muffins