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Quick Banana Muffins Recipe
|Homemade biscuit mix/Packaged biscuit mix||4 Cup (64 tbs)|
|Granulated sugar||1 Cup (16 tbs) (Around 250 milliliter)|
|All-purpose flour||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Baking soda||1⁄2 Teaspoon (Around 2 milliliter)|
|Eggs||4 , beaten|
|Sour cream||1 Cup (16 tbs) (Around 250 milliliter)|
|Mashed ripe bananas||2 Cup (32 tbs) (About 4 Medium, Weighing Around 500 milliliter)|
Serving size: Complete recipe
Calories 3889 Calories from Fat 1135
% Daily Value*
Total Fat 127 g195.7%
Saturated Fat 46.9 g234.5%
Trans Fat 0 g
Cholesterol 985.8 mg
Sodium 5992.5 mg249.7%
Total Carbohydrates 613 g204.3%
Dietary Fiber 29.2 g116.6%
Sugars 209.6 g
Protein 73 g146.8%
Vitamin A 55.5% Vitamin C 6.8%
Calcium 130.9% Iron 96.5%
*Based on a 2000 Calorie diet
In another bowl, combine eggs and sour cream.
Stir into dry ingredients.
Add mashed banana.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in center comes out clean.
HINT: To shell walnuts, soak overnight in salt water before gently cracking.
This will remove the nurmeat intact.