Email to Cat      

Banana-Berry Muffins

Source of Recipe


From "The HayDay Country Market Cookbook"






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 1 cup sugar
  
• 2 eggs
  
• 1-1/2 cups mashed ripe bananas (about 3 bananas)
  
• 1 tsp pure vanilla extract
  
• 3 cups unbleached all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 1 cup plain yogurt
  
• 1 heaping cup frozen, unsweetened raspberries, blueberries or blackberries, thawed, or fresh if available
  






Instructions



1. Up to 2 days ahead, make the batter: Using an electric mixer, cream the butter and sugar together in a large 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 banana and vanilla, and blend in. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the banana mixture, alternating with the yogurt. Mix until all of the dry ingredients are moistened. Stir in the berries by hand. Cover and refrigerate for up to 2 days.
   
   
2. Preheat the oven to 375° F. Lightly butter (or line with paper cups) 18 muffin cups.
   
   
3. Fill the prepared muffin cups two-thirds full and bake until they are nicely colored and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven and cool in the muffin tins for about 2 minutes, then turn out onto a wire rack and allow to cool slightly. Serve warm.
   
   Makes 18 muffins.