Banana-Praline Muffins

By CarolineNGa

These muffins are absolutely delicious! They are easy to mix up and they also freeze well.
Coley L. Bailey, Coffeeville, Mississippi, Southern Living

JANUARY 2004

Ingredients

• 1/3 cup chopped pecans, toasted
• 3 tablespoons brown sugar
• 1 tablespoon light sour cream
• 3 small ripe bananas
• 1 large egg
• 1 1/2 cups pancake mix
• 1/2 cup granulated sugar
• 2 tablespoons vegetable oil
• Vegetable cooking spray

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Stir together pecans, brown sugar, and sour cream. Set aside.

Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.

Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.

Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.

Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.

Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.

Nutritional Information:
Amount per servingCalories: 181
Calories from fat: 31%
Fat: 6.2g
Saturated fat: 0.8g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.8g
Protein: 2.8g
Carbohydrate: 30g
Fiber: 1.5g
Cholesterol: 22mg
Iron: 0.8mg
Sodium: 205mg
Calcium: 49mg