Ingredients

The following ingredients have 20 Servings
  • 1/4 cup (1/2 stick, 2 ounces) unsalted butter, room temperature
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 over-ripe banana, peeled and broken into several pieces (See Tip 1)
  • 1/4 cup (2 ounces) sour cream (See Tip 2)
  • 3/4 cup (3.75 ounces) all-purpose flour
  • 1/2 cup (2 ounces) chopped pecans, toasted (See Tip 3)
  • 1/2 cup (2 ounces) Craisins (See Tip 4)

Instruction

  • Preheat oven to 350°F. Lightly grease mini muffin pan.
  • Cream butter, sugar, baking soda and salt. Add egg, vanilla extract, banana and sour cream; beat until smooth and creamy. Stir in flour. Add pecans and Craisins and mix well. Using a 1 1/2-inch diameter ice cream scoop, fill mini-muffin cavities 3/4 full.
  • Bake at 350° F for 15 to 18 minutes, or until golden brown and middle springs back when pressed. Remove from oven and let sit for 10 minutes. Remove from mini muffin pan. Cool completely.
  • Yield: 20 mini muffins. (See Tip 5)