| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Breads | 15 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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