3 tbsp. brown sugar
1 tbsp. Dairy sour cream
1/3 c. broken pecans
3 sm. bananas
1 egg, slightly beaten
1/2 c. granulated sugar
1/4 c. cooking oil
1 1/2 c. packaged pancake mix

In a small bowl, stir together brown sugar and sour cream; stir in pecans. Set aside. Mash bananas. In a medium mixing bowl, stir together egg, granulated sugar, oil, and mashed bananas until well blended. Add pancake mix, stirring just until moistened. Grease muffin cups or line with paper bake cups. Fill 2/3 full with batter. Drop 1 teaspoon of the pecan mixture atop each muffin. Bake in a 400 degree oven for 12 to 15 minutes or until golden brown. Bakes 12 muffins. (For a change of taste, try a buttermilk-flavored mix.)