Banana Cherry Custard Muffins Valerie Bertinelli Recipe 375

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BANANA CHERRY CUSTARD MUFFINS



Banana Cherry Custard Muffins image

Provided by Valerie Bertinelli

Time 30m

Yield 12 muffins

Number Of Ingredients 6

Nonstick cooking spray, for spraying the muffin tin
3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
  • Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
  • Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
  • Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
  • Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

BANANA CHERRY CUSTARD MUFFINS - VALERIE BERTINELLI RECIPE - (3.7/5)



Banana Cherry Custard Muffins - Valerie Bertinelli Recipe - (3.7/5) image

Provided by peridot728

Number Of Ingredients 6

Nonstick cooking spray, for spraying the muffin tin
3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

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