Page 301 - Cupcakes

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the

bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the banana in a small mixing bowl and mash it with a fork. You should
have ½ cup mashed banana. Stir in the yogurt, egg, and vanilla just until
combined. Set aside.

3. Place the muffin mix in a large mixing bowl and make a well in the center.
Pour the yogurt mixture into the well and stir together with a wooden spoon until
the wet and dry ingredients are combined, 20 strokes. Pour the blueberries that
come with the muffin mix into a strainer, rinse them under cold running water
and drain them well. Fold them into the batter just until combined, another 10

strokes. The batter will still be a little lumpy. Spoon or scoop ⅓ cup batter into
each prepared muffin cup, filling it three quarters of the way full. Set the pan
aside.

4. Prepare the pecan topping: Place the pecans, brown sugar, and flour in a small
bowl and stir together. Add the butter, mashing it with a fork until the mixture is
crumbly. With your hands, sprinkle a heaping teaspoon of the topping on top of
each muffin. Place the pans in the oven.