------------------------------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.