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 Muffins
1 stick butter, room temp.
1 C sugar
2 eggs, (lightly beaten)
1 C sour cream
1 t vanilla
2 mashed bananas (1 C)
1-1/2 C flour
1 t baking soda
(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.