MAIN ARTICLE:
Banana Sour Cream Muffins
1 teaspoon baking soda
1 teaspoon water
1/2 cup vegetable oil
1 cup sugar
1 egg, beaten
1 3/4 cups flour
1 cup mashed ripe bananas
1/4 cup sour cream
1/8 cup wheat germ
1 1/2 teaspoons vanilla
Heat oven to 350 degrees. Grease muffin tin or line with paper baking cups; set aside.
In mixing bowl, dissolve baking soda in water. Mix in oil, sugar, egg, flour, mashed bananas, sour cream, wheat germ and vanilla.
Pour batter into prepared muffin tin, filling cups 2/3 full. Bake for 20 minutes, or until tops are golden and a toothpick inserted in muffin centers come out clean. Serve warm or cold, plain or topped with icing, fruit preserves or a sprinkling of brown sugar and cinnamon. Yields about 18 muffins.
