Banana Nut Muffins 2

1. Preheat oven to 375. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside. 2. Combine the granulated sugar and butter in a large bowl. Beat with electric mixer set on medium speed until light and fluffy. Beat in the eggs, one at a time. add the mashed bananas and sour cream; beat until well blended. 3. Combine the flour, baking soda, ginger and salt in a separate bowl; mix well. Add the flour mixture to the batter; stir until just combined. Spoon the batter into muffin cups, filling each about two-thirds full. 4. Combine the nuts and brown sugar in a small bowl. Sprinkle over the batter in muffins cups. Bake the muffins until the top spring back when lightly pressed, 20-25 minutes. cool on wire rack. serve warm.