Banana Cranberry Muffins Pampered Chef Recipes

EDNA'S BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

BANANA CRANBERRY MUFFINS

Steps:

• 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 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 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.

MINI BANANA BREAD LOAVES

Steps:

• Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, 1 cup (250 mL) of the sugar, baking soda, and salt in a small bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Stir together the remaining 1 tbsp (15 mL) of sugar and cinnamon and add to the Powdered Sugar Shaker. Sprinkle the cinnamon sugar mixture evenly over the batter.Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.

BANANA CRANBERRY MUFFINS-PAMPERED CHEF

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, cinnamon & salt in a small bowl; set aside.
• Mix together bananas, milk, sugar, butter, egg & cranberries.
• Add flour mixture stirring just until moistened.
• Scoop into muffin tray.
• Bake 20-25 minutes or until lightly browned.

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
• In a large mixing bowl mix flour, cinnamon, baking powder and soda.
• In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
• Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
• Mix the banana mixture in with the dry flour mixture and stir until just moistened.
• Spoon batter into muffin cups.
• Bake 18-22 minutes or until cake tester comes out clean.
• I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
• Makes 12-18 muffins.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.