1/2 C Unsalted Butter, softened
3/4 C Packed Brown Sugar
2 Large Eggs, room temperature
1/3 C Plain Greek Yogurt
2 C Mashed Ripe Banana
1 t Vanilla Extract
2 C Pamela's Gluten-Free Bread Mix
1 t Baking Soda
1/4 t Salt
1/2 t Ground Cinnamon
3/4 C Dark or Semi-Sweet Chocolate Chips
1 C Halved Fresh Raspberries, tossed in 1 T Pamela's Gluten-Free Bread Mix
Directions:
Preheat oven to 425 degrees.
Grease or line a muffin tin.
Cream together butter and brown sugar using a mixer.
Add the eggs, one at a time, mixing thoroughly between each addition.
Beat in the yogurt, bananas and vanilla. Beat 1 minute on medium speed.
In a large bowl, whisk together flour, baking soda, salt and cinnamon.
Using a large spoon, slowly mix dry ingredients into wet ingredients, being careful not to overmix.
Gently fold in raspberries and chocolate chips.
Spoon the batter into the muffin tin, filling each muffin liner to the top. If additional batter remains, bake in a small loaf pan.
Bake at 425 degrees for five minutes then reduce temperature to 350 degrees. Bake for an additional 15 minutes or until done.
Note: Freezes well.
No comments:
Post a Comment