Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
1-2/3 c Flour
2 ts Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 Ripe banana
1/3 c Peanut butter
1/2 c Sugar
2 Eggs
2/3 c Sour cream
-----IRWIN E.SOLOMON-----
Preheat oven to 450°. Place paper liners in muffin
tin, set aside.
Combine flour, baking powder, cinnamon, and nutmeg in
medium bowl. toss to blend with fork. set aside.
Peel banana, break into small pieces, and set it aside
on wax paper.
In large mixing bowl, combine peanut butter and
sugar. Mix at medium speed to blend. Stop when necessary
to scrape sides of bowl with rubber scraper.
Add eggs and blend. Add banana and blend. Add flour
mixture in two stages and mix until it is completely
incorporated. Do not over mix. Add sour cream and blend.
Spoon batter into muffin cups until they are about
3/4 fulled. With mitted hands, carefully place pan in
oven and bake for 25 minutes.
Turn oven off and with mitted hands, carefully remove
muffin pan and set it on cooling rack for 10
minutes. With your mitts on, carefully tip tin on its
side to let muffins fall out.
If there is a stubborn muffin, use table knife to
loosen it. Once muffins are completely cool wrap them
in plastic wrap and freeze.
