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| Home -> [Bakery, Breads, Fruits, Muffins & Biscuits] -> [Raspberry banana muffins Recipe] |
Raspberry banana muffins
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| Artist: |
_ |
Yield: |
15 |
| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 2
| cup | Flour | | 1/2
| tsp | Baking powder | | 3/4
| tsp | Baking soda | | 1/4
| tsp | Salt | | 1/4
| lbs | Butter | | 1
| cup | Sugar | | 2
| | Eggs | | 3
| | Overripe bananas | | 1/4
| cup | Sour cream | | 1
| tsp | Vanilla | | 1
| pint | Cleaned raspberries | | 1/2
| cup | Chopped toasted almonds |
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Procedures:
| 1 | Sift together flour, baking powder, baking soda, and salt. | | 2 | Cream butter with sugar until fluffy. | | 3 | Beat in eggs. | | 4 | Puree bananas, sour cream and vanilla. | | 5 | Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. | | 6 | Beat enough to incorporate. | | 7 | Fold in raspberries and toasted almonds. | | 8 | Spoon into greased muffin tins and bake in a preheated 350 deg f oven for about 25 minutes, until puffed, browned and springy. | | 9 | Makes about 15 muffins. |
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