Banana Nut Muffins

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¾ c. sugar
1/3 c. butter or margarine, softened
2 large eggs
1 c. mashed ripe bananas (about 2 large)
1/3 c. sour cream
1 ½ c. flour
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. salt
1/3 c. nuts (pecans, walnuts or whatever your choice, chopped)
¼ c. firmly packed brown sugar

Preheat oven to 375 degrees. Line a 12-cup muffin pan with cooking spray. Set aside. Combine the sugar and butter in a large bowl. Beat with an electric mixer on medium speed until light and fluffy. Beat in the eggs, one at a time. Add the mashed bananas and sour cream until well blended. Add the dry ingredients and mix well. Spoon the batter into muffin cups, filling each about 2/3's full. Combine the nuts and brown sugar in a small bowl. Sprinkle over the batter in the muffin cups. Bake for 20-25 minutes or until the tops spring back when lightly pressed.

Elaine R. Burke
Front Royal