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Banana Sour Cream Muffins

Source of Recipe

Brenda - At Chyrel's Recipes From Friends


Recipe Introduction

To lower cholesterol...use egg subsitute equivanent to 2 eggs, and lower fat by using reduced-fat sour cream. Makes: 24 muffins

Prep: 20 min.
Bake: 25 min.

3 medium ripe DOLE Bananas
1 cup softened margarine
1-1/3 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped macadamia nuts or almonds, divided
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Blend bananas in food processor or blender container. Cover; blend until smooth. Add margarine, sugar, eggs, sour cream and vanilla. Cover; process until well blended.

Stir together flour, baking soda, baking powder and salt in medium bowl.

Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.

Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.

Bake at 350-F., 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan; cool on rack. Serve warm or at room temperature

One muffin equals: 233 calories, 12g fat (2g sat.), 24mg cholesterol, 211mg sodium, 24g carbohydrate, 4g protein