Servings: 12

Topping: subheading: Topping:
3 T brown sugar 3 T brown sugar
1 T sour cream or yogurt 1 T sour cream or yogurt
⅓ C broken pecans ⅓ C broken pecans
Muffins: subheading: Muffins:
½ C butter ½ C butter
½ C sugar ½ C sugar
1 egg 1 egg
1 C smashed very ripe banana 1 C smashed very ripe banana
1 t baking soda dissolved in 1 T hot water 1 t baking soda dissolved in 1 T hot water
1½ C flour 1½ C flour
¼ t salt ¼ t salt
1 t nutmeg 1 t nutmeg
½ C chopped pecans ½ C chopped pecans

Combine brown sugar and sour cream from topping and stir in nuts. Set aside.
Grease 12 muffin cups.
In large bowl cream together butter and sugar. Add tthe egg, bananas and baking soda slurry, mixing well.
Stir in the dry ingredients and nuts, blending well.
Pour the batter in muffin cups, and put on topping dividing it evenly among muffins.
Bake in 375° preheated oven for 18 to 20 minutes. Allow to sit in muffin cups for a few minutes then turn out to cool.

Variation: add coconut or chocolate chips to the batter.  Variation: add coconut or chocolate chips to the batter.