Banana-Berry Muffins
Image from
Picky Cook (I forgot to take a picture of my muffins, but they look similar to this when finished)
(recipe below)
Banana-Berry Muffins
from Hay Day Country Market
Makes about 18 Muffins
****
8 tablespoons (1 stick) unsalted butter, at room temp
1 cup sugar
2 eggs
1 1/2 cups mashed ripe banana
(about 3 large bananas)
1 teaspoon pure vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 heaping cup fresh raspberries, blueberries, or blackberries
(you may also use frozen if that is all you have)
1. Preheat oven to 375 F. Lightly butter 18 ( I usually get about 22 muffins) muffins cups.
2. Using an electric mixer, cream the butter and sugar together in a large mixing bowl. Add the eggs one at a time, blending well after each addition and scraping down the sides of the bowl as needed. Add the mashed bananas and vanilla, and blend in. (The mixture will look slightly curdled, but will pull together once dry ingredients are added).
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture in batches, alternating with the yogurt. Mix until all dry ingredients are moistened. Stir in the berries.
4. Fill the prepared muffin cups 2/3 full, and bake until the muffins have risen and are nicely colored (a toothpick inserted in the center should come out clean), 20-25 minutes. Remove from the oven and cool muffins out on to a wire rack until cool enough for serving.
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