When raspberries are in season it is hard to buy a small quantity and yet they are best eaten fresh. Once you have gotten your fill straight from the crate, it is time to start baking.
Unlike blueberries and blackberries, raspberries tend to lose all texture and turn into mush when baked as filling in pies and crumbles. But they are perfect for muffins. In muffins, raspberries are light enough to float rather the sink into the batter.
What makes these special is the tart raspberries and light sweetness of the banana. Together the flavour is unbelievably rich and buttery. Grab a cup of coffee and make a double batch, you won’t be able to eat just one.
1/4 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1 banana, mashed
2 cups all purpose flour (or 1 cup all purpose, and 3/4 cups whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups raspberries
Preheat oven to 350F.
Using an electric mixer or a wooden spoon and a bunch of elbow grease, cream together butter and sugar. Add egg, vanilla and banana and beat until well combined.
Stir together flour, salt and baking powder in a small bowl. Add dry ingredients to wet and stir three or four times to mix together. Add milk and stir until just combined. Fold in raspberries.
Line a muffin tin with muffin papers and divide the mixture amongst the tins. Bake for 25 minutes.[/print_this]