Strawberry & Banana Sour Cream Muffins |
| 1 3/4 cups flour | 2 eggs, beaten |
| 1/3 cup sugar | 1 tsp. vanilla |
| 1/2 tsp. cinnamon | 1 cup diced fresh strawberries |
| 1 tsp. baking powder | 2 Tbs. sugar |
| 1/2 tsp. salt | 1 large banana, mashed |
| 1/4 cup butter, melted | 1/2 cup coarsely chipped walnuts |
| 1/2 cup sour cream | |
| Topping: Combine Ingredients | |
| 1/3 cup chopped nuts | |
| 1/2 tsp. cinnamon | |
| 3 Tbs. sugar |
Preheat 375F. Combine the strawberries and 2 Tbs. sugar. Let stand 5 minutes. In a large mixing bowl combine dry ingredients. Mix to blend. Put butter, sour cream, eggs and vanilla in another bowl and whisk together well. Add this to the dry ingredients and mix just to moisten well. Fold in strawberries and juice, banana and nuts. Put into greased muffin cups or line with paper liners. Fill cups 3/4 full. Sprinkle with topping, if desired.
Bake for 20-25 minutes. Makes about one dozen.
Note: I like to make these in my Texas muffin pan. The recipe will make only 6 muffins and baking time will be about 30-35 minutes. These come out like little individual coffee cakes. Great for a brunch or weekend house guests! Serve warm with lots of butter.