Raspberry Banana Muffins

Apparently I'm supposed to be relaxing...but I just can't bare the thought of missing out on local, seasonal produce.  Already, the main strawberry season is over! I'm thinking I need to take advantage of everbearing strawberry farms, like this one:

 

Longo's is a grocery chain in Toronto. Does anyone know where I can buy everbearing strawberries in Ottawa? I have a dismal track record with growing them in my backyard. But, I am happy to report that IT'S RASPBERRY SEASON!

I had intentions of going raspberry picking last weekend, but I had to come to terms with reality that picking in 40 degree weather (about 105 F) is just not realistic when you're 9 months pregnant. So, R kindly went to the Byward market and picked up a flat of raspberries. Of course, it wasn't completely altruistic, seeing as raspberries are one of his favourite fruits. He quickly put in a request for raspberry jam.

After making the jam, I still had at least half a flat of raspberries, so I searched around for a muffin recipe to add to our collection in the freezer. I've been on a freezing food kick lately (in preparation for having less time to cook once the baby arrives).

R was skeptical that I'd be able to fit anything else in the freezer. I told him -- when there's a will, there's a way! Now, I just need to work on his will to find things in the freezer.

I found this recipe at Daily Unadventures in Cooking.

Raspberry Banana Muffins 
(makes 12)

Ingredients

1/4 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 banana, mashed
2 cups all purpose flour (or 1 cup all purpose, and 3/4 cups whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups raspberries

Preheat oven to 350F.

Using an electric mixer or a wooden spoon and a bunch of elbow grease, cream together butter and sugar. Add egg, vanilla and banana and beat until well combined.

Stir together flour, salt and baking powder in a small bowl. Add milk and stir until just combined. Fold in raspberries. Line a muffin tin with muffin papers and divide the mixture amongst the tins. Bake for 25 minutes.

Verdict: The muffins turned out really well.  Of course, the raspberries fall apart as soon as you mix them in, but with some light mixing, I was able to save larger chunks of raspberries.  The tartness of the raspberries really comes through when you're eating the muffins.  I didn't find there to be much of a banana taste. But, I'm used to a banana recipe that includes 4 bananas in 12 muffins.  So, it's really comparable.  I also like how there isn't a tonne of sugar in the recipe.