Sour Cream Banana Muffins
A lovely recipe, developed by me, tonight in my kitchen! A touch of ground cinnamon and fresh nutmeg add a zesty flavor to this new twist on a classic favorite.
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READY IN: 34mins
SERVES: 27
YIELD: 27 helpings muffins
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄2
- 3⁄4
- 3
- 3⁄4
- 3⁄4cup sour cream
- 2
- 3teaspoons cinnamon
- 3
- 2teaspoons baking soda
- 2teaspoons baking powder
- 1teaspoon salt
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DIRECTIONS
- Preheat oven to 375 degrees.
- Soften butter or margarine to almost melted state, add peeled bananas and mash together.
- Add sour cream, stirring together.
- Add wheat germ, flour, baking powder, baking soda, salt,grated nutmeg, cinnamon and eggs.
- Stir until well blended.
- Place into lined or greased muffin tins. I used 24 regular sized (2 pans) and 12 small (1 pan holding 12 muffins)for a total of three pans.
- Place into oven, two large muffin pans together on one rack, and one small muffin pan on rack alone.
- Bake for 20-24 minutes, depending on your oven, testing with toothpick;when it comes out clean, they are done. They can be lighter on top and still be fine.
- Turn unlined muffins onto rack, and remove lined muffins as well, onto rack.
- Cool a little bit (be careful, don't burn your mouth!)until ready to eat.
- Enjoy!
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