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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups. | 2. In a large bowl, combine cake mix, sour cream and eggs. | 3. Stir by hand until well blended. | 4. Reserve 1 1/2 cups batter. | 5. Fill baking cups 1/2 full with remaining batter. | 6. Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves. | 7. Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full. | 8. Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center. | 9. Cool 3 to 5 minutes, then remove from pan. | 10. When cooled completely, store up to a week covered in the refrigerator. | 11. High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes. | 12. Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
banana cake mix	1	box	used	-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
egg	2			143.0	0.72	12.56	9.51
strawberry preserve	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.