Raspberry banana muffins
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ½ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | pounds | Butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 3 | Overripe bananas | |
| ¼ | cup | Sour cream |
| 1 | teaspoon | Vanilla |
| 1 | pint | Cleaned raspberries |
| ½ | cup | Chopped toasted almonds |
Directions
Sift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted almonds. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy. Makes about 15 muffins. Source: Fifty Ways to Cook Most Everything (Andrew Schloss) posted by Linda Davis