Banana Cranberry Muffins

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to take the butter out of the refrigerator 2–3 hours beforehand. One morning you crave muffins and immediately take it out.

Ingredients

Butter - 5.3 oz
Sugar - 6.2 oz
Bananas - 3 pieces
Wheat Flour - 10.6 oz
Baking Powder - 1 teaspoon
Farm fresh eggs - 2 pieces
Salt - a pinch
Cranberry - 1 cup
Powdered Sugar - 3 tablespoons

Step by Step guide

Step 1

Beat the softened butter with a mixer or by hand, add the sugar, and beat again. Be careful! If using a mixer, take a deep bowl to avoid extra cleanup.

Step 2

Add the eggs one at a time. You can relax now; the mixture won't spill over the bowl as easily while beating.

Step 3

Separately, blend the bananas into a puree using a blender or a fork. If the bananas are green, like the ones I had, and are not inclined to homogenize voluntarily, add a couple of tablespoons of milk or cream. Add the bananas to the butter, sugar, and eggs.

Step 4

Mix the flour with a pinch of salt and baking powder, then add it to the banana-butter mixture, folding it with a spatula until you have a moderately thick batter that easily falls off the spatula.

Step 5

Add the berries, gently fold them in, lifting the layers of batter from the bottom. The more whole berries you leave, the better.

Step 6

Divide the batter into molds (you'll get about 15 pieces), and bake at 356°F for 20 minutes. If your oven allows, choose the 'convection' setting so that the silicone molds brown evenly on the top, bottom, and sides.

Step 7

The volcanic cracks with red berry juice on the surface of the muffin look picturesque. But you can also sprinkle brown sugar on top (before baking) or powdered sugar (after baking).