 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Grab a muffin for breakfast on the go. 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 |
Directions:
1. Stir together pecans, brown sugar, and sour cream. Set aside.
2. Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.
3. Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.
4. Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.
5. Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.
6. Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.
|
|