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.