Butterscotch Banana Nut Muffins

1 stick (1/2 cup) butter
1 1/3 cups sugar
2 eggs
3 ripe bananas, mashed
1 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup pecans
1/2 cup butterscotch chips

Heat oven to 350 degrees F. Grease 18 regular-sized muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add the bananas, sour cream and vanilla extract.

In a small bowl whisk together the flour, baking soda, baking powder and salt. Add to banana mixture and stir just until dry ingredients are moistened. Fold in pecans and butterscotch chips.

Fill muffin cups two-thirds full and bake for 30-35 minutes, or until golden brown.

Serves 18.

Nutrition values per serving: 197 calories, 12 g fat, 20 g carbohydrates, 1 g fiber, 3 g protein, 43 mg cholesterol, 213 mg sodium