Banana Zucchini Muffins
2 ripe bananas, mashed
1/2 C. shredded zucchini
3/4 C. sugar
1/2 C. butter, melted
2 C. flour
1 tsp baking soda
2 tbs. sour cream
Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
Combine the bananas, shredded zucchini, sugar, butter, sour cream and eggs, mixing well.
Slowly fold in the flour and baking soda into the wet mixture.
Fill each muffin well about 3/4 full and bake 20-22 minutes.
*Makes approximately 16 muffins
- Crack eggs into bowl. Use clean plastic water or pop bottle. Place bottle mouth against egg yolk – and squeeze to separate from white.
- Never over mix muffins and quickbreads. Fold dough with large spoon until flour is barely mixed and dough is lumpy.
- Don’t just bring your butter to room temperature when preparing to bake: Do it to the eggs you’re planning to use also.