Banana Sour Cream Muffins Recipe
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Banana Sour Cream Muffins

3 medium ripe DOLE� Bananas
1 cup softened margarine
1 1/3 cups granulated sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chopped macadamia nuts or almonds, divided
1/4 cup packed brown sugar
1 tsp. ground cinnamon

Blend bananas in food processor or blender. Cover; blend until smooth. Add margarine, sugar, eggs, sour cream and vanilla. Cover; process until well blended.

Stir together flour, baking soda, baking powder and salt in medium bowl.

Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.

Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.

Bake at 350�F., 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack.
Serve warm or at room temperature.

Serving Size : 24



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