Muffins: Preheat oven to 350 degrees F (177 degrees C). Place the oven rack
in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly
butter or spray the muffin cups with a vegetable spray.
In a small saucepan melt
the butter. Let cool to room temperature.
In a medium sized bowl
whisk together the eggs, vanilla extract and mashed banana. Add
the melted butter and stir to combine.
In another large bowl
combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently
in the berries, making sure they are coated with flour. (This helps to
prevent the berries from sinking during baking.) Add the wet ingredients to the dry ingredients and stir only
until the ingredients are just combined. Do not over mix the batter or tough
muffins will result.
batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester
inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer
to a wire rack to cool. Can be stored for a few days at room temperature.
Makes 12 regular
sized muffins. Preparation time: 20 minutes.
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Brooks, Karen. Oregon's Cuisine of the Rain.
Addison Wesley Publishing Company. 1993.