• 1/2 cup U-Bake Raspberry Pie Filling - freeze the remaining.
• 1 tablespoon U-Bake sugar
• 2 cups U-Bake (all purpose) flour
• 2 teaspoons U-Bake baking powder
• 1 teaspoon U-Bake salt
• 3/4 cup U-Bake sugar
• 1 cup sour cream
• 2 eggs
• 1/3 cup vegetable oil
• 1 cup mashed ripe bananas, about three whole bananas

In a small saucepan over medium-high heat, bring raspberry filling and sugar to a boil. Turn the temperature down and simmer the filling until it has reduced by half. Allow to cool.

Preheat oven to 350°F

Sift together flour, baking powder and salt, stir in sugar.

In a separate bowl, whisk sour cream, eggs and oil, until smooth. Whisk in mashed bananas.

Stir the sour cream/banana mixture through the dry ingredients. Be careful not to overwork the batter – mix until just combined.

Spoon mixture into 12 x 1/2 cup capacity non-stick muffin tins until about two-thirds full. Spoon approximately one teaspoon of the reduced filling across the center of each muffin. With the tip of a sharp knife or a skewer, draw the point through the raspberry, creating a marble effect.

Bake about 12 minutes, or until a skewer inserted through the centre comes out clean.

Makes 12.