Banana-Praline Muffins

recipe
Grab a muffin for breakfast on the go.

Yield:

Makes 1 dozen

Recipe from

Southern Living

Nutritional Information

Calories 181
Caloriesfromfat 31 %
Fat 6.2 g
Satfat 0.8 g
Monofat 3.2 g
Polyfat 1.8 g
Protein 2.8 g
Carbohydrate 30 g
Fiber 1.5 g
Cholesterol 22 mg
Iron 0.8 mg
Sodium 205 mg
Calcium 49 mg

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

Preparation

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.

Coley L. Bailey, Coffeeville, Mississippi,

Southern Living

January 2004
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