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

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