Banana, Sour Cream & Peanut Crumble Muffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Saturday newspaper, The Weekend West. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (120.7 g)
  • Calories 264
  • Total Fat - 11.1 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 163 mg
  • Sodium - 4103.6 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 3 g
  • Sugars - 15.8 g
  • Protein - 9.7 g
  • Calcium - 51.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.2 mg

Step 1

Grease a 12 hole non-stick muffin pan (1/3 cup capacity).

Step 2

To make peanut crumble, combine flour and sugar in a medium bowl and rub in butter with your fingertips until mixture resembles coarse crumbs and then stir in peanuts.

Step 3

For muffins, combine flour and sugar in a large bowl.

Step 4

Whisk the sour cream, butter, eggs and banana in a large jug until smooth and then add to the flour mixture and stir until just combined.

Step 5

Divide mixture evenly among prepared pan holes and sprinkle with crumble mixture and cook in a moderate oven (180C) for about 25 minutes, or until golden brown and cooked when tested.

Step 6

Remove and stand in pan for 5 minutes and then transfer to a wire rack and serve muffins warm or at room temperature.

Tips & Variations


No special items needed.

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