My quest for a go-to banana bread recipe continues. Several months ago, I put out the call for recipes and have been slowly working my way through them. Last week, I was amazed by a very simple recipe that I managed to ruin by overcooking. This week, I was blown away even more by this easy yet yummy muffin recipe. Thanks so much to Shelley for sending this one!
|From Food and Drink|
Banana Sour Cream [Blender] Muffins
Oven: 375 degrees
Sift together in a bowl:
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Place in blender container and blend until smooth:
2 large ripe bananas
1/2 cup butter (softened)
1-1/2 cups sugar
Add to blender mixture and blend again:
1/2 cup sour cream
Add blender ingredients to dry ingredients, mix well. Spoon batter into greased (or paper-lined) muffin tins, filling each cup almost full. This will make big, beautiful muffins. Bake for 20-25 minutes or until rich golden brown. Makes about 18 muffins.
My notes: I used a hand mixer instead of a blender, and it worked fine. I also mixed chocolate chips into some of the muffins. In my opinion, the non-chocolately muffins were plenty sweet, so I although I love chocolate, I’ll probably only make a few of these every batch. I didn’t have paper liners, so I buttered and floured my muffin tin.