You know what makes me so happy? Listening to music. Sometimes the chord progressions and rhythms are so magnificent that I just can’t handle it. Some artists have created some pretty awesome lyrics, I might add.
Know what else makes me happy? These muffins. This muffin recipe is something that my mom has been using ever since forever. It’s so flexible. You can put basically whatever you want in it. I didn’t have any blueberries on me, and I added a banana this time, because I ran out of eggs. And it also looks tie-dyed. That is always a bonus. Enjoy!
Raspberry Banana Muffins
Original Nerd With Taste
1 cup butter, room temperature
2 cups sugar
1 ripe banana
3 cups all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 cups raspberries (frozen or fresh)
1) Preheat oven to 175 degrees Celsius. In a large bowl, cream butter and sugar until light and fluffy.
2) Add the eggs, mixing in between. Cut the banana into slices, and add to the bowl, mixing until fully incorporated.
3) Add the flour, baking powder, salt and milk. Mix well.
4) Gently fold in the raspberries, so that they don’t break and turn the batter completely pink. Transfer batter to the muffin-paper lined muffin tins, and bake in the oven for 20-25 minutes.