I am sorry this is late.. but this time it was beyond my control… I was hospitalized for a few day but I am fine and recovering now. I look forward to visiting your blogs and catching up!Banana-Praline Muffins
Grab a muffin for breakfast on the go.
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
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.
Yield: Makes 1 dozen
CALORIES 181 (31% from fat); FAT 6.2g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 2.8g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 205mg; FIBER 1.5g; IRON 0.8mg; CARBOHYDRATE 30g
Southern Living, JANUARY 2004