Categories: Muffins, Breads
      Yield: 12 servings
 
------------------------------PHILLY.INQUIRER------------------------------
  1 2/3 c  Flour
      2 ts Baking powder
      1 ts 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.
    Vombine 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 sor 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.Makes 12 muffins.