Sour Cream Banana Muffins

10 to 12 muffins

  • 2 cup sifted flour
  • 1/3 cup sugar or light brown sugar, firmly packed,
  •   or the equivalent of 1/3 cup sugar or brown sugar
  •   in granulated sugar or brown sugar substitute
  • 1 tablespoon baking powder
  • ¼  teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 eggs, at room temperature and beaten, or the equivalent of 2 eggs in egg substitute,  IE, Egg Beaters
  • ½ cup sour cream or reduced-fat sour cream
  • ¼ cup butter or margarine, melted, or ¼ cup cooking oil (corn, canola, or safflower oil)
  • 3 very ripe medium bananas, peeled and mashed
  • ¾ cup chopped pecans or English or black walnuts (optional)

In a medium bowl, sift together the first 5 ingredients.  Combine eggs, sour cream, and butter or oil in a small bowl, mixing well; add all at once to dry ingredients, stirring just enough to moisten dry ingredients.  Stir in bananas and nuts, if desired.  Do not overmix.  Fill greased muffin pans or muffin pans lined with aluminum foil baking cups (2 ¾-inches in diameter) two-thirds full.  Bake in a preheated hot oven (400 degrees F.) for 20 to 25 minutes or until done and lightly browned

Variation: Fill greased mini muffin pans or mini muffin pans lined with mini foil baking cups two-thirds full and bake in a preheated hot oven (400 degrees F.) for about 10 to 15 minutes or until done.

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