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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); IRON 0.8mg; CHOLESTEROL 22mg; CALCIUM 49mg; CARBOHYDRATE 30g; SODIUM 205mg; PROTEIN 2.8g; FIBER 1.5g Southern Living, JANUARY 2004  |
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