Title: Raspberry Banana Muffins
Categories: Muffins Bread
Yield: 15 Servings
| 2 | c | Flour |
| 1/2 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | lb | Butter |
| 1 | c | Sugar |
| 2 | | Eggs |
| 3 | | Overripe bananas |
| 1/4 | c | Sour cream |
| 1 | ts | Vanilla |
| 1 | pt | Cleaned raspberries |
| 1/2 | c | Chopped toasted almonds |
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