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Gluten Free Recipe Column by Mrs. Elaine Bodenheimer
MAY 24, 2018
GlutenFree@BaltimoreJewishHome.com
THE BALTIMORE JEWISH HOME
Cherry Banana Muffins (Kudos to Valerie Bertinelli from the Food Network)
What You Will Need:
B A LT I M O R E J E W I S H H O M E . C O M
12 oz. frozen pitted cherries, thawed and well-drained 3 very ripe bananas ½ tsp. vanilla 4 large eggs Confectioner’s sugar for dusting
Preparation: 1. Pre-heat oven to 375 degrees. Spray a 12-cup muffin tin with oil spray. 2. Dry out the defrosted cherries with a paper towel. 3. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add vanilla and mix and mash to combine. Add the eggs and whisk until well-beaten. 4. Divide the cherries evenly among the muffin cups, then pour in the banana mixture until each cup is about three-quarters full. Mix the contents of each cup around a bit. Bake until the muffins are set- about 15 minutes. 5. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool. Dust with confectioner’s sugar before serving