Banana Curry Muffins
INGREDIENTS:
1 tb Butter
1 Onion, finely chopped
1 Banana
1 tb Curry powder
1/2 c Water
1 tb Apricot jam
1/2 c Sour cream
1/2 c Mayonnaise
1/2 ts Salt
1 tb Butter
1 Onion, finely chopped
1 Banana
1 tb Curry powder
1/2 c Water
1 tb Apricot jam
1/2 c Sour cream
1/2 c Mayonnaise
1/2 ts Salt
Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens