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Berry Banana Sour Cream Muffins

 
Berry Banana Sour Cream Muffins
135

Raspberry Banana Muffins recipe

Yield

12

servings

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
or half whole wheat flour, and half white flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ pound butter
1 cup sugar
2 large eggs
3 each bananas
overripe
¼ cup sour cream
1 teaspoon vanilla extract
1 pint berries
cleaned, blueberries, or raspberries
*

Directions

Sift together flour, baking powder, baking soda, and salt.

Cream butter with sugar until fluffy.

Beat in eggs.

Purée bananas, sour cream and vanilla.

Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture.

Beat enough to incorporate.

Fold in fresh berries.

Spoon into greased muffin tins and bake in a preheated 350℉ (180℃) F oven for about 25 minutes, until puffed, browned and springy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 20634% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 122mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 3%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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