Banana Muffins With Raspberries

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup overly ripe mased bananas (I use 2-3)
• 2 tablespoons milk
• 1 1/2 cups flour (I use whole wheat)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup raspberries

1. In a large bowl, cream butter and sugar together. Add egg and vanilla and mix. Add milk and stir.
2. In a separate bowl, mash bananas and then add baking soda to dissolve.
3. Sift flour, baking powder and salt if you must. I usually just skip this and put the flour, etc., right into the bowl with butter et al. I *DO* put in a cup of flour, and then the mashed banana mixture, and then the second cup of flour. If it feels too dry, I cut back slightly on the flour as whole wheat flours seem to vary in their dryness.
4. Add one generous cup of raspberries*, either fresh or those you have frozen from previous excessive purchases at the farmers market! Stir until just combined.
5. Pour batter into either 1 greased loaf pan or 12 muffin tins. Bake at 350 degrees for 55-60 minutes for the loaf pan or 20-25 minutes for muffins.
6. * other fruits would work but nothing I've tried beats this combination

butter, sugar, egg, vanilla, baking soda, overly, milk, flour, baking powder, salt, raspberries

Taken from food52.com/recipes/13002-banana-muffins-with-raspberries (may not work)