Banana Sour Cream Muffins

My house smells so good this morning! I've got some of these baking in the oven right now.

This wonderful recipe comes from my Mother-in-law Jean. She made these for us while I was up with my children visiting. They are so delicious!

1/2 cup butter

(room temperature)

1-1/4 cups sugar

2 eggs

1/4 cup sour cream

1 tsp. baking soda

2 bananas, mashed

1-1/2 cups flour

1 tsp. vanilla

1/2 tsp. salt

350 oven. Line muffin tin with paper baking cups.

Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.

Fill muffin tins 2/3 full.
Bake 20 to 25 minutes or until tops spring back when lightly touched.

QUICK TIP from Grandma Jeano:

I like to place the muffin tin with the filled paper cups (unbaked) in the freezer.

When frozen put filled baking cups in an air tight freezer bag

and return to freezer.

Freeze up to 3 months.

To bake - return frozen cups to muffin tin.

Bake as directed below, increasing baking time by 5 min.

What a SMART idea for a BUSY morning!