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.
Cranberry Banana Muffins:
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
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