Raspberry Ripple Muffins

These muffins are incredibly easy to make and would be ideal as a holiday baking treat if you have kids. The use of cups as a measurement makes this family friendly.  Perfect for using up bananas that are a bit past their best, this recipe uses their natural sweetness for a lush tasting muffin. The addition of a generous helping of raspberry jam makes these absolutely delicious.

Ingredients:
3 over ripe bananas
1/4 cup butter - I used dairy-free
1 cup caster sugar
2 cups plain flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1 tsp cinnamon
3 tbsp raspberry jam

Method:
Preheat your oven to 160c and place 12 muffin cases in a tray. Mash the bananas in a large bowl then cream in the butter and sugar. Don't worry if it looks split, it all comes together. Add in the cinnamon, salt, baking powder and vanilla and mix thoroughly. Carefully fold in the flour until its all incorporated then add the jam and stir lightly, removing lumps but leaving a marbled effect in the batter.

Place a large tablespoon of mixture in each muffin case and top up with any leftovers to get evenly sized muffins. Bake for 25 minutes until springy to the touch and a golden brown.

Serve warm with a large cup of tea. Told you these were easy!

When you make these, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!