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Saturday, January 28, 2012

Fresh Cranberry and Banana Muffins

I'm not sure what's going on with blogger today but my print is all off. So Sorry .....I've messed with it and can't seem to get it all the same size.
Recently I bought some fresh cranberries not really knowing what I was going to do with them, but I think I was going to make a pork dish and look they turned into a dessert instead. I will still do a pork dish very soon. Promise. These are really good and the cranberries do not overpower the taste. I would guess that if you want more of a cranberry flavor you can increase the cranberry and decrease the banana. These come out very moist and are good for dessert or for breakfast. You can also sprinkle a bit of sugar on top before baking and they will give them yet another flavor.


2 cups fresh or frozen cranberries

1-2/3 cups sugar, divided

1 cup water

1/3 cup shortening

2 eggs

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup mashed ripe banana (2 to 3 medium)

1/2 cup chopped walnuts


In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. I chopped mine first in a processor then cooked them. Drain and set aside. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. In microwave cook banans for about 1 1/2 minutes to release all those good flavors. Mash. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 14 regular muffins 7 large muffins.

Hope you'll try these, they are worth the effort. Have a great weekend and Remember to Always Find the Time to Do all the Things YOU love.


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