Recipes

Heat the oven to 325 and line the cupcake pan with baking cups.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl.

In a large bowl, cream the butter using an electric mixer.

Gradually add the sugar, scraping down the sides of the bowl as necessary.

Add the eggs one at a time, beating well after each addition.

Next, add the vanilla extract and blend briefly. Set both bowls aside.

Peel the bananas and place them in a separate bowl.

Mash them with a fork or a potato masher and measure out 1 cup.

Add the sour cream and stir to blend.

Add the berries to the mix.

Set the bowl aside

Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture.

Add the rest of the ingredients in this order, stirring well after each addition: half of the fruit mixture, half of the remaining dry mixture, the rest of the fruit mixture, the rest of the dry mixture.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown.

Let it cool for about 20 minutes.

Once they are completely cool, ice them and sprinkle the heath bits.