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Breads

Sour Cream-Banana Muffins

Sour Cream-Banana Muffins recipe
photo by:kraft
Sour cream and mashed fully ripened bananas make these yummy banana muffins incredibly moist. It's the chopped walnuts that make 'em nutty.
time
prep:
15 min
total:
39 min
servings
total:
16 servings
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What You Need

2-1/4
cups  flour
1-1/2
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/2
tsp.  salt
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
1
cup  chopped PLANTERS Walnuts

Make It

HEAT oven to 350ºF.

COMBINE first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; 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 pans 5 min. Remove to wire racks; cool slightly or to room temperature.

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 completely melted and mixture is well blended, stirring frequently. Cool 3 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 muffin cups and baking as directed: 1 pkg. (4 oz.) chopped 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.
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