Easy, two-bite mini banana muffins loaded with peanut butter chips and a quick powdered sugar glaze.

Peanut Butter Chip & Banana Mini Muffins

2 cups all-purpose biscuit baking mix
1/4 cup granulated sugar
2 tablespoons butter or margarine, softened
1 large egg
1 cup mashed very ripe banana (2 to 3 medium)
1 cup REESE'S Peanut Butter Chips
Quick Glaze (recipe follows)

1. Heat oven to 400°F (205°C). Grease small muffin cups (1 3/4-inches in diameter).
2. Stir together baking mix, sugar, butter and egg in medium bowl; with fork, beat vigorously 30 seconds.
3. Stir in banana and peanut butter chips.
4. Fill muffin cups 2/3 full with batter.
5. Bake 12 to 15 minutes or until golden brown.
6. Meanwhile, prepare Quick Glaze. Remove from pan immediately; dip tops of warm muffins into glaze. Serve warm.

Makes about 4 dozen small muffins.

Quick Glaze: Stir together 1 1/2 cups powdered sugar and 2 tablespoons water in small bowl until smooth. Add additional water, 1/2 teaspoon at a time, for thinner consistency.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Compan