Saturday, January 30, 2010

Banana Sour Cream Muffins

Breakfast is a tough thing to get my kids to eat when we are in a big rush in the morning. This is a FANTASTIC recipe that freezes really well. I made 120 muffins(mini) at the beginning of the month, and we're on our last boys just eat them up for breakfast. I made half the batch have chocolate chips and the other half not. Make sure you dust the pans with cinnamon sugar--it really makes the muffins taste great!

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
12 oz chocolate chips (optional, but oh so tasty!)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans(or muffin tins). In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

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