Categories: Muffins, Breads
      Yield: 15 servings
 
      2 c  Flour
    1/2 ts Baking powder
    3/4 ts Baking soda
    1/4 ts Salt
    1/4 lb Butter
      1 c  Sugar
      2    Eggs
      3    Overripe bananas
    1/4 c  Sour cream
      1 ts Vanilla
      1 pt Cleaned raspberries
    1/2 c  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.