My daughter, Savannah discovered a joy of baking over the Summer (must have been all those yummy cupcake and baking shows we were watching!). I searched through my recipes and found this one that I hadn't tried before. Delicious! These muffins don't have a strong banana flavor so I think most people will enjoy them. If you REALLY love pralines, try doubling the praline filling (I haven't tried it yet). I don't remember what magazine I clipped this recipe from but it was submitted by Coley L. Bailey of Coffeeville, Mississippi:
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 (we used Bisquick)
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 degrees 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.
Makes 1 dozen
Calories per serving: 181, Fat 2.6 grams (not too bad!)
I always heat my muffin in the microwave (for a few seconds) and add a dab of real butter to my muffins before I eat them...yummy! BTW, the muffin is shown on my new dishes that I bought from Wal-Mart! They are Better Homes & Gardens, see them here. Ask my husband how much I love those dishes, LOL!
Have a fabulous weekend!