For the Raisin Banana Muffins, first preheat the oven to 180 °C.
Mash banana slices, sour cream, lemon zest grated, a pinch of nutmeg and cloves, as well as salt and half of the sugar.
Beat butter and remaining sugar until creamy, add eggs one at a time, beat until creamy. Stir in the banana mixture . Combine flour with baking powder, raisins and cornflakes and stir into egg-banana mixture. Flavor with a dash of Caribbean rum.
Fill the batter into paper or muffin cups and bake the raisin-banana muffins on the middle shelf for about 25 minutes.