Recipe - Raspberry Banana Muffins

2 cup Flour
One half teaspoon Baking powder
Three fourths teaspoon Baking soda
One fourth teaspoon Salt
One fourth pound Butter
1 cup Sugar
2 Eggs
3 Overripe bananas
One fourth cup Sour cream
1 teaspoon Vanilla
1 pt Cleaned raspberries
One half cup Chopped toasted almonds

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