Sometimes you only want a bite or two of something good with the first sips of your morning coffee. These banana cranberry muffins are perfect for this purpose…or afternoon tea…or anything we may want a bit of something sweet…but not too sweet. These muffins are easy to make and use up the overripe bananas we always seem to have around. Plus they can easily be varied with raisins instead of cranberries, nuts, flavorings such as adding in orange peel, or ginger or lemon. Well you get the idea.
2 ripe bananas – mashed
1 egg beaten
1/2 cup sugar
2 tablespoon melted butter
1 teaspoon vanilla
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup dried cranberries
Mix together the first 5 ingredients in a mixing bowl.
In a separate bowl mix the remaining ingredients (except cranberries) and add them to the banana mixture and mix . Fold in cranberries.
Preheat oven to 350 degree F (175 C). Spray a 24 mini muffin pan (or a 12 cup muffin pan) with cooking spay.
Fill muffin cups and bake for about 10 – 12 minutes for the mini cups (20-24 minutes for the 12 cup muffins) or until a toothpick inserted into the center of a muffin comes out clean.
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