Just the right bite: cranberry mini muffins

Yankee Chef logoBy Jim Bailey

Just like the classic cocktail in flavor, these muffins are easy, delicious and will give you a natural high after one bite.




Nonstick cooking spray
12 mini muffin liners, optional
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs, beaten
3 tablespoons butter or margarine, melted
3 tablespoons milk
1/2 teaspoon grated orange zest
1 large banana, diced small
1/2 cup dried cranberries

Preheat oven to 350-degrees F. Line a 12 mini muffin pan with paper cups, spraying the inside bottom and sides as well; set aside. In a large bowl, mix flour, sugar, baking soda and powder well. Add eggs, melted butter, milk and orange zest.

Using an electric or hand-held mixer, beat all together until smooth.

Fold in the banana and cranberries until evenly distributed. Evenly scoop out batter among the prepared muffin cups and bake 22 to 24 minutes, or until it just begins to bounce back when touched in the center. Remove from oven to cool slightly before transferring to a plate to cool completely.

Makes 12 mini muffins

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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