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Raspberry Banana Muffins

2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 pound butter
1 cup sugar
2 eggs
3 overripe bananas
1/4 cup sour cream
1 teaspoon vanilla
1 pint cleaned raspberries
1/2 cup chopped toasted almonds

Sift together flour, baking powder, baking soda, and salt. Cream
butter with sugar until fluffy. Beat in eggs. Puree bananas, sour
cream and vanilla. Alternate add dry ingredients in 3 additions
and banana mixture in 2 additions to the egg mixture. Beat enough
to incorporate. Fold in raspberries and toasted almonds. Spoon
into greased muffin tins and bake in a preheated 350 deg F oven
for about 25 minutes, until puffed, browned and springy. Makes
about 15 muffins.

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