Cranberry Banana Muffins

At times I don't really know what to expect from recipes, and this was one of those cases. Of course I knew what a banana muffin tastes like but I've never baked with fresh cranberries before so I was anxious to try them.

Before they were ready I thought I'd give one cranberry a try...... ZING! Oh man, sour is an understatement. There isn't a lot resemblance with the dried version I can tell you that! And then I started worrying the muffins would be too sour, but the sweet bananas saved the day, and these muffins were great for breakfast.

Topped and baked!

Cranberry Banana Muffins:

(makes 12)

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Dash of mixed spice/cinnamon

3 large very ripe bananas, mashed

1/2 cup sugar (white or brown both work)

1 egg, lightly beaten

1/3 cup melted butter/oil

Dash of vanilla extract

1 cup fresh chopped cranberries

Topping:

1/3 cup brown sugar

2 tbsp oatmeal

¼ tsp cinnamon

Preheat oven to 190°c.

Sift together in a large bowl: Flour, baking powder/soda, salt, cinnamon.

In a separate bowl combine rest of ingredients (except cranberries), fold in flour mixture followed by chopped cranberries.

Line muffin pan with paper cases and spoon batter in until 2/3 full.

Mix topping ingredients and top unbaked muffins evenly.

Bake for 25-30 min.

With my own changes and additions adapted from: bake cook eat