A basket of warm banana muffins.
When I have bananas that are over-ripe, I peel them and pop the fruit in a Ziploc bag. I can flatten the bags and store them the freezer for when I want to make muffins. Each bag has just enough banana for a batch.
I sprinkle some of the tops with cinnamon sugar.
These muffins freeze well too.
Banana Sour Cream Muffins1 stick butter, room temp.1 C sugar2 eggs, (lightly beaten)1 C sour cream1 t vanilla2 mashed bananas (1 C)1-1/2 C flour1 t baking sodapinch salt(1/2 C chopped pecans)Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.
Enjoy!
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