Banana Cherry Custard Muffins
¾ cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
½ teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional
Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with non-stick 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 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 (6 halves) among the muffin cups, and then pour in the banana custard (each cup will be about three-quarters full). Use a fork to bring the cherries up a little from the bottom. Bake until the muffins are domed and set, about 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.