"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana-Raspberry Cupcakes Recipe

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This recipe for Banana-Raspberry Cupcakes, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Monday, November 17, 2008


1 cup flour
1 tsp. baking powder
1/2 tsp. each baking soda and salt
1 large banana, mashed (1/2 cup)
2 tblsp. milk
1 tsp. vanilla
1/4 cup butter or margarine, softened
2/3 cup sugar
1 egg
About 2 tablespoons raspberry or strawberry preserves.

Stir together flour, baking powder, baking soda and salt; set aside.
Mix banana, milk and vanilla; set aside.
In large bowl of mixer cream butter, sugar and egg until light and fluffy.
Stir in flour mixture alternately with banana mixture until well blended.
Spoon heaping tablespoonsful into each of ten 2 1/2-inch paper baking cups. Add 1/2 tsp. preserves to each, then top with another tablespoon batter.
Bake on cookie sheet in preheated 375 oven 20 to 25 minutes or until tips are light golden and spring back when lightly touched.

Number Of Servings:
Number Of Servings:
10 Muffins




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