Breads

Sour Cream-Banana Muffins

photo by:kraft

This is so easy and so good. I only had to large bananas so add 3/4 cups of dried cranberries. My son and I love them. Will make again.

posted by

Susan Blackwell

on 10/16/2012

time

prep:

15 min

total:

39 min

servings

total:

16 servings

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What You Need

1/4

cup butter, softened

cup sugar

cup mashed fully ripe bananas (about 3)

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

2-1/4

cups flour

1-1/2

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

1/2

tsp. salt

cup chopped PLANTERS Walnuts

Make It

HEAT oven to 350ºF.

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.

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.