Week 46 Theme ~ Over The Top
Banana muffin goodness bursting over the top of the muffin pan.
Banana muffins are a favorite around our house. To make them extra special I often add chocolate chips in the batter or in this case, sprinkled on top. I also added nuts to one of the pans today. I’m the only one in the family who likes them this way. I also made a dozen with only chocolate chips so that I wouldn’t hear complaints.
As a bonus, here’s the recipe I use for Banana Muffin perfection.
Banana Muffins
Makes 18 Muffins
1/2 cup Butter
1 cup Sugar
2 Eggs
3 Ripe Bananas, Mashed
2 cups Flour, Sifted
1/2 teaspoon Salt
1 teaspoon Baking Soda
1/2 cup Sour Cream (low-fat or fat-free)
1/2 cup Chocolate Chips (optional)
1/2 cup Chopped Nuts (optional)
Preheat oven to 375 degrees. Beat butter, sugar and eggs in a large bowl until light and fluffy. Stir in mashed bananas. Sift flour, baking soda and salt together. Add flour mixture gradually, stirring after each addition. Do not overmix. Add sour cream and stir until mixed. Pour into muffin tins prepared with cooking spray. Baked at 375 degrees for 15-20 minutes or until light brown around the edges and the center is set.
I’m guessing on the baking time as I never set a timer. Mike always questions this, but somehow everything always turns out just fine.
M. Sullivan Photography 
these look divine!!
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