Thursday, June 7, 2012

Raspberry Swirl Banana Muffins


I am hosting my Bunco Salad Supper June 18th.  Everyone brings a salad , except for the host, who has bread, drinks, and dessert.  We have been doing this for 30 years, and it's a lot of fun. Over the years, we have had very few salad duplications, considering that we  don't consult beforehand. I am hoping for a perfect evening, so we can eat ouside on the patio.  Keep your fingers crossed for me.
 
 I made these Raspberry Swirl Banana Muffins for the occasion, and they are now in the freezer.  I'll also make a savory muffin with all the herbs from my herb garden. The  Raspberry Swirl Banana  Muffins are so moist from the Greek yogurt I used, and sweet, but not too sweet, from the Raspberry fruit spread, swirled in the banana batter. You could use any flavor of fruit spread you want.  I got my huge jar of fruit spread from Costco, jut like the Cherry fruit spread I used to make my Cherry Peanut Butter Cup Bars earlier. These muffins are just right for breakfast, snack, or dessert, with the added protein from the Greek yogurt and nutrients from the banana.Also, muffins freeze well, so my Hubby or me. won't be eating all of them before the Salad Supper.  Enjoy!



Raspberry Swirl Banana Muffins
An adaptation from Seven Spoons.net of the blueberry muffin recipe from Modern Classics, Book 2 by Donna Hay

Ingredients
1/2 c.  fruit spread  I used raspberry
2 cups plain (all purpose) flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
1 cup sour cream  I used Greek yogurt
2 eggs
1/3 cup vegetable oil
1 cup mashed ripe bananas, about three whole bananas


Preheat oven to 350°F.
  1. Sift together flour, baking powder and salt, stir in sugar.
  2. In a separate bowl, whisk sour cream or Greek yogurt, eggs and oil, until smooth. Whisk in mashed bananas.
  3. Stir the sour cream or yogurt/banana mixture through the dry ingredients. Be careful not to overwork the batter – mix until just combined.
  4. Fill non-stick muffin tins, sprayed, regular size or mini muffin, until about two-thirds full. Spoon approximately one teaspoon of the fruit spread for regular muffins, 1/2 tsp for mini muffins, across the center of each muffin. Drawing a knife tip through the fruit spread, swirl the fruit spread for the marble effect Bake about 12-15 minutes, for mini muffin, 20-22 min for regular size or until a pick inserted through the center comes out clean.
Makes12 regular or 24 mini muffins

linked up my recipe to Brandie@The Country Cook's Weekend Potluck#21
Stop by and say Hi to Brandie!

16 comments:

  1. Amazing muffin wow does this look absoluting fabulous! A great muffin day here rainy and this would be comforting with some tea!

    ReplyDelete
    Replies
    1. Claudia,
      These muffins are so good, and I love to make them, and eat them.

      Delete
  2. I forgot to mention I love that plate its on!

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    Replies
    1. Claudia,
      That plate is a saucer to a matching tea cup which was my Mom's:) I have a lot of china tea cups and tea accessories.

      Delete
  3. I love the swirl of raspberry with the banana! Banana muffins are one of my favorites, I never tried combining them with raspberry, will have to next time :) These look very very yummy!

    ReplyDelete
    Replies
    1. Kristina,
      I had never had a banana raspberry combo, but it's very good. It isn't overly sweet, but tastes so good.

      Delete
  4. I found you at Weekend Potluck and you are my life saver, or banana saver...LOL!! I have some bananas that need used, plus a bake sale to provide for, so I am going to give these a try. I am Angie at A'lil Country Sugar www.alilcountrysugar.blogspot.com

    ReplyDelete
    Replies
    1. Angie,
      Nice to meet you. These muffins would be perfect for a bake dale, and they look pretty, too. Good Luck with the bake sale. Thank you for visiting my blog, and hope to see you again.

      Delete
  5. What a delicious breakfast snack :D
    Love your perfect swirls!

    Cheers
    Choc Chip Uru

    ReplyDelete
    Replies
    1. Uru,

      These are wonderful for breakfast with the added protein from the Greek yogurt.

      Delete
  6. Darn it, Becky! I just finished my coffee without anything, and now, I'm craving your yummy muffins. Thanks for sharing the great recipe! Such a nice event, and wow! 30yrs you've been doing this? You got some long-time great friends!

    ReplyDelete
    Replies
    1. Elisabeth,
      Oh, too bad, Elisabeth. You'll have to make these muffins. Yes, I have great friends from Bunco. There might be pictures from the salad supper:)

      Delete
  7. My mom and dad to bunco and dad was the big winner last week!!! Loving these muffins, you know how Liv loves banana, and I'm the raspberry fan. A win for both of us!!

    ReplyDelete
    Replies
    1. Kim,
      A lot of people play bunco, don't they? You and Liv will have to make these muffins.

      Delete
  8. YUM i'd jump out of bed for one of these in the morning!
    Mary x

    ReplyDelete
    Replies
    1. Mary,
      These muffins are great in the morning, and have added protein with the Greek yogurt.

      Delete

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