Sour Cream Banana Muffins
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| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical |
| Meal type | Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
Moist banana muffins made with sour cream.
Ingredients
- 1 cup wholemeal plain flour
- 1 cup plain white flour
- 3/4 cups sugar
- 1/2 teaspoon bicarbonate of soda
- 3 Very ripe bananas (mashed)
- 100g butter (melted)
- 1/2 cup light sour cream
- 1 egg
- 1 teaspoon vanilla essence
- 1 banana (sliced into 12 pieces)
Directions
| 1. | Preheat the oven to 180 C. Place patty pans into two 6-hole muffin trays. |
| 2. | Sift the flours, bicarbonate of soda and sugar into a bowl, adding the husks back in. |
| 3. | Beat the egg and add the mashed banana, sour cream, butter and vanilla. Mix together with a wooden spoon. |
| 4. | Pour the flour into the wet ingredients and mix until just combined. |
| 5. | Divide the mixture evenly into the 12 patty pans and place a slice of banana on top. |
| 6. | Place in the oven and bake for 20 to 25 minutes, or until cooked through. |
| 7. | Allow to cool slightly in the pan then remove to a wire rack to cool completely. |
Note
High Amines, Low Salicylates, Low Glutamates
