Wednesday, 16 December 2009

Banana Cranberry Muffins

Cranberries are one of my favourite things. In the Fall I scour the food stores for fresh cranberrries then freeze bags of them for future use. I also put whole ripe bananas in my freezer so when I make these muffins they sure do clean out the freezer!

I love the combination of the tart cranberries and the sweet bananas in this moist muffin.

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 flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup mashed, ripe bananas
1/2 cup chopped walnuts (optional)

Preheat oven to 400F. Grease or paper-line muffin cups. Set aside.

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. Drain and set aside.

In a large mixing bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with the bananas. Fold in cranberry mixture and the walnuts (if using).

Fill muffin cups three-fourths full. Bake for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Tip: Try adding 1-2 tsp orange zest.

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