Sour Cream Banana Muffins
- 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 pecans
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.