| 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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