Sour Cream-Banana Muffins

By srumbel

Sour cream and mashed fully ripened bananas make these yummy banana muffins incredibly moist. It's the chopped walnuts that make 'em nutty.
from kraftrecipes.com

Ingredients

• 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

Preparation

Step 1

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.