Sunday, November 12, 2006

Banana and Cinnamon Swirl Muffins

From The Dinner Doctor

Vegetable oil cooking spray, for the muffin cups
1 pkg (19.1oz) cinnamon swirl muffin mix
1/2 C reduced-fat sour cream
1 large egg
3/4 C mashed banana (from 2 ripe medium bananas)
1/4 C chopped pecans

Place a rack in the center of the oven and preheat the oven to 400. Lightly mist 12 muffin cups with vegetable oil cooking spray or line them with paper muffin cups. Set the muffin tins aside.
Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and banana in a large mixing bowl. Stir with a wooden spoon, until the ingredients are moistened, about 50 strokes. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents over the batter, swirling it in with a rubber spatula. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Place the pecans, if using, in a small mixing bowl and stir in the topping mix. Sprinkle the topping evenly over the muffin batter.
Bake the muffins until a toothpick inserted in the center of one comes out clean, 18-22 minutes. Remove the muffin tins from the oven and place them on a wire rack to cool for 10 minutes. Invert the muffins onto the rack (if the muffins baked in the tin, run a sharp knife around the edges of the muffins first), then transfer them to a platter and serve at once.

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