Apr 27, 2011

Sour Cream Banana Muffins

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Today I realized I had some bananas in the fruit bowl getting overly ripe, so I decided to do a little baking.  I started with this recipe, but tweeked it quite a bit and made it my own!  Here's what I got.

And we will be having them for breakfast in the morning if they last that long!

Banana Sour Cream Muffins
Yield : 24 regular sized muffins


• 1/4 cup white sugar (for dusting)
• 1 teaspoon ground cinnamon (for dusting)
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 3 very ripe bananas, mashed
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 Tablespoon baking soda
• 1 1/2 cups whole wheat flour
• 1 1/2 cups of unbleached all-purpose flour

Preheat oven to 325°F. Spray muffin pans with non-stick cooking spray (I used butter flavored) and dust with sugar and cinnamon.

In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  In a separate bowl, whisk together the salt, baking soda and flours.  Combine the wet and dry ingredients and mix well.  Scoop into muffin pans (about 2/3 full).

Bake for 25 minutes.  Makes 2 dozen muffins!  Enjoy!

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