Search
by Ingredient

Berry Banana Sour Cream Muffins

StarStarStarHalf starEmpty star

Your rating

Berry Banana Sour Cream Muffins

Raspberry Banana Muffins recipe

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

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

Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
or half whole wheat flour, and half white flour
Camera
2.5 ml baking powder
Camera
3.8 ml baking soda
Camera
1.3 ml salt
Camera
113.4 g butter
Camera
237 ml sugar
Camera
2 large eggs
Camera
3 each bananas
overripe
Camera
59 ml sour cream
Camera
5 ml vanilla extract
Camera
473 ml berries
cleaned, blueberries, or raspberries
* Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 20634% 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?
 
More health news

Email this recipe