Raisin Banana Cupcakes
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 279.
Moist and delicious, these cupcakes taste very much like banana bread. I didn't have light raisins on hand so I used dark ones. Be sure that your bananas are over ripe.
3 1/2 oz. (3/4 cup) light raisins
1 cup sifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 large (1/2 cups) mashed fully ripened bananas
1/3 dark brown sugar, firmly packed
1/4 cup safflower oil (or other vegetable oil)
Preheat the oven to 375. Line a standard 12-count muffin pan with paper liners or butter the forms and set aside. (Silicone cups also work great!)
Steam the raisins in a vegetable steamer or in a strainer over shallow water in a saucepan. Cover the pan, bring the water to a boil, let it boil for a minute until the raisins are barely moist. Set aside.
Sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
|Mash the bananas with a fork or potato masher and place in a mixing bowl. Beat slightly. Remove the bananas from the bowl and set aside in a separate bowl.|
|Without washing the bowl or beaters, beat the egg, sugar and oil to mix.|
|Add the bananas back to the bowl.|
|On lowest speed, gradually add the dry ingredients.|
|Remove the bowl from the mixer and stir in the raisins.|
|Divide the batter among the prepared forms about 2/3 full (an ice cream scoop is great for this). Bake for 20-25 minutes, until the tops spring back when lightly pressed). Remove from the pan and cool on a rack.|