BANANA WALNUT MUFFINS WITH SUGAR CRUST

7/8 cup reduced fat Bisquick (one cup less 2 tbsp.)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt (optional)
1 tablespoon unsalted butter, softened
1 tablespoon canola oil
1 tablespoon sugar
2 ripe bananas, mashed
1/4 cup walnut pieces, toasted, coarsely chopped
3 tablespoons liquid egg substitute
FOR THE SUGAR CRUST:
2 teaspoons brown sugar
1 teaspoon white sugar
1 spray margarine

Preheat oven to 400 degrees F. Line muffin tin with paper cups (8-10).

In a small bowl, sift Bisquick, together to lighten and remove lumps. Add cinnamon, nutmeg, and salt; stir with a fork to combine. Set aside.

In a large mixing bowl, beat by hand the butter, oil and 1 tablespoon sugar together. Add banana; mix well. Add the nuts and egg substitute. Stir to blend together.

Pour the dry ingredients into the wet and fold until combined and moist. Fill each lined cup 2/3 to 3/4 full.

Bake 18 to 20 minutes at 400 degrees F.

TO MAKE THE SUGAR CRUST:
Meanwhile, combine the brown and 1 teaspoon white sugar and set aside.

Remove muffins from oven and sprinkle with the sugar. Spray with margarine: this will help the sugar to form a crust. Allow to stand ten minutes to cool.

*TO TOAST WALNUTS:
Place walnuts in a single layer on a baking sheet and toast in a 300 degrees F oven 2 minutes or until warm.

Makes 8-10 muffins
Adapted from source: Biscuits, Scones and Quickbreads