Makes 1 dozen

Prep: 10 minutes, Bake: 20 minutes

 

1/3 cup chopped pecans, toasted  (woops, I didn't toast my pecans)

3 tablespoons brown sugar (I used 1 1/2 tablespoons of Splenda brown sugar)

1 tablespoon light sour cream

3 small ripe bananas

1 large egg

1 1/2 cups pancake mix (I used Bisquick "Light")

1/2 cup granulated sugar (I used 1/2 cup Splenda)

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.

 

We REALLY liked these and they were easy, easy to make.  LB 1/13/06