Sour Cream-Banana Muffins
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 16
- Prep
- 15 min
- Cook
- 39 min total
Ingredients
- 1/4 cup butter, softened
- 1 cup sugar
- 1 cup mashed fully ripe bananas (about 3)
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 2 eggs
- 2-1/4 cups flour
- 1-1/2 tsp. CALUMET Baking Powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chopped PLANTERS Walnuts
Steps
- HEAT oven to 350°F.
- BEAT butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.
- SPOON into 16 paper-lined muffin cups.
- BAKE 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool slightly or to room temperature. Refrigerate leftovers.
Notes
Kraft Kitchens tips: Chocolate-Glazed Banana Muffins — bake and cool muffins as directed. Cook 2 oz. BAKER’S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is melted, stirring frequently. Cool 2 to 4 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm. Add-Ins — add one of the following to batter before pouring into prepared pans and baking as directed: 4 chopped oz. BAKER’S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits, or 1 cup toasted BAKER’S Angel Flake Coconut.
Nutritional info per serving: 240 calories, 11g total fat, 4g saturated fat, 45mg cholesterol, 190mg sodium, 31g carbohydrate, 1g dietary fiber, 15g sugars, 4g protein.