Raspberry Banana Muffins
It’s #Halloween season and I thought to make raspberry banana muffins hoping they’d look like they’re oozing blood. Epic fail on the cinematics but nonetheless a delicious treat.
Open in Cookpad AppCooking Instructions
- 1
Preheat oven to 220°. Line a cupcake pan with muffin liners and set aside
- 2
Sift together the dry ingredients and set aside. Scoop out about a teaspoon of the mixture and toss with raspberries to coat
- 3
In a large separate bowl - mash bananas and whisk together with the sugar, egg, mayonnaise and vanilla to incorporate. Fold in the dry mixture, alternating with the raspberries in two additions just until combined. DO NOT OVERMIX!
- 4
Spoon mixture into muffin cups, almost filling them to the top. This recipe normally yields 12 medium muffins but I like to fill 1 or 2 cupcake holes with water to keep muffins or cupcakes from burning or cooking too fast. Hence I yielded 11 muffins
- 5
Bake at 220° for the first 5 minutes then reduce temperature to 180°. Bake for an additional 20 minutes or until cooked through
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