Banana, Sour Cream & Peanut Crumble Muffins
Recipe: #31370
February 02, 2019
Categories: Snacks, Eggs, Game/Sports Day, Picnic Potluck, Oven Bake, Vegetarian, Flour, Butter/Margarine, Muffins, more
"From our Saturday newspaper, The Weekend West. Times are estimated."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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