MmMMmmMm Muffins!

What do you do when life gives you almost rotten bananas?? You make banana muffins! Yeah, I've been known to buy produce on more than one occassion, only to have it spoil before I finally decide on a use for it. Generally, I buy bananas in two's so that this doesn't happen, but last week I assured myself that a third banana would not go to waste - afterall I was craving them. Two bananas eaten, one left to rot, I found myself making Donna Hay's Banana and Cinnamon Muffins. The recipe is easy, relatively healthy and yummy! I used fat free sour cream, and a mixture of whole wheat and all-purpose flour. I also sprinkled some cinnamon sugar on top of the batter before baking for a delicious touch! Banana Cinnamon Muffins 1 cup all-purpose flour 1 cup whole wheat flour 2 tsp baking powder 1/2 cup granulated sugar 1 tsp cinnamon 1/4 brown sugar, packed 1 cup fat free sour cream 2 eggs 1/3 cup vegetable oil 1 banana, mushed Preheat oven to 350 degrees. Sift flour, baking powder and cinnamon together, then stir in sugars until combined. Place sour cream, eggs, and oil in seperate bowl and whisk until smooth. Stir the sour cream mixture through the flour mixture until just combined. Gently stir in mashed banana, careful not to overmix. Spray 12 medium muffin tins with non-stick cooking spray, fill 2/3 way full. Bake 12-15 minutes, or until tooth pick comes out clean. Optional: Sprinkle muffin tops with a bit of cinnamon sugar before baking.