Banana Split Muffins
4 Tbl butter or margarine, at room temperature 1/4 cup sugar 1 large egg 1/2 cup sour cream 1/2 tsp vanilla 1 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda Dash salt 2 egg whites, at room temperature 1/4 cup sugar 2/3 cup flaked coconut 1 small banana, cut into 1/2-inch-thick slices 2 Tbl chopped walnuts or pecans Candy pastel eggs or candied cherries, cut in half, if desired Heat the oven to 375 degrees. Cream the butter and 1/4 cup of sugar until well blended in a food processor fitted with a metal blade, or in a mixing bowl. Beat in the egg just until combined; the batter will be lumpy. Add the sour cream and vanilla; mix until well blended. Mix in the flour, baking powder, baking soda and salt until incorporated; do not overmix. Grease twelve 2-inch muffin cups. Beat the egg whites in a large mixing bowl until soft peaks form. Beat in 1/4 cup sugar, 1 tablespoon at a time, mixing until stiff peaks form. Fold in the coconut. Spoon 1 heaping tablespoon of the batter into each muffin cup. Top each with a slice of banana and 1/2 teaspoon of chopped nuts. Press in lightly with your fingers. Top each with a heaping tablespoon of the coconut mreingue. Bake for 15 to 20 minutes, or until golden. Remove from the oven and immediately top with the candy or cherries, if desired. Cool for 10 minutes and remove from the tins. Serve warm. NOTE: The muffins may be well wrapped and kept at room temperature overnight or frozen. Defrost, wrapped, at room temperature. Reheat at 350 degrees for 8 to 10 minutes or until warm. Makes 12 muffins.