Jumbo Caramel Banana Muffins

I got this recipe from one of my mom's taste of home magazines. They are so moist with or with out the caramel icing.

Ingredients

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 
  CARAMEL ICING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

Directions

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.

Tip: These can be made in about 12-14 standard size muffins. When doing this, decrease the baking time to 20-25 minutes.
This also makes one loaf of banana bread. Just grease and flour one loaf pan, and bake for 60 minutes at 350 degrees.
Tip: This recipe can be used to make one loaf of banana bread. Bake at 350 for 60 minutes.