Double-the-flavor banana muffins made with both fresh bananas and banana-flavored yogurt.

Banana Cream Muffins

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup half-and-half (light cream)

1/2 cup banana cream flavored yogurt

1 large egg, beaten

1/3 cup vegetable oil

3 medium ripe, mashed bananas

1. Heat oven to 400°F (205°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl; make a well in the center.
3. In another bowl, mix half and half, yogurt, egg, vegetable oil, and bananas. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Fill prepared muffin tins three-fourths full.
5. Bake for 15 to 18 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.