BB: Banana Sour Cream Pancakes...I mean MUFFINS

Our latest Barefoot Blogger assignment is Banana Sour Cream Pancakes. BUT I thought I'd kick it up a notch and make some muffins instead since they're way more portable and easier to share! The sour cream and bananas were a new combination for me but they were PERFECT together! Sour, sweet AND creamy, how could you go wrong? The walnuts add a slight crunch making these great for breakfast, brunch, snacking, whatever!

Ingredients: (6 muffins)

¼ c (½ stick) butter, softened
½ c sugar
1 egg
½ tsp vanilla
¾ c all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c (1 large) mashed banana
½ c walnuts, chopped
¼ c sour cream

Prep:

1. Preheat oven to 350°F.

2. In a large mixing bowl, cream butter with sugar. Add the egg and vanilla. In another bowl, mix together flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients. Stir in banana, nuts and sour cream.

3. Spoon into greased or paper lined muffin pan to ⅔ full. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean.