I am so happy to be a guest here. When Brooke invited me, I wondered what I should write about. I thought it would be fitting to do a muffin recipe since this blog usually has conversations with cupcakes. Today I thought she could have a conversation with a muffin.
Muffins are the first cousins of cupcakes. What is the difference? After doing a little research, I didn’t come up with a single concrete answer. But it seems that cupcakes are lighter and usually frosted. Muffins are denser and have additions such as fruit and nuts. However, in various recipes, these rules are broken. I have seen blueberry cupcakes or muffins that have icing. My rule is if I let my children have them for breakfast, I will call them muffins. I can’t let them eat cupcakes for breakfast, can I? So I tend to always make my muffins on the healthy side.
Since I am the Jersey Girl, I had to incorporate cranberries in my muffins. NJ is the third largest cranberry producing state just behind Massachusetts and Wisconsin. I had to use something local, right? I also had some over ripe bananas and thought the combination of sweet bananas would go great with the tartness of a cranberry. What should we call this muffin? Now I will introduce you to the Cranana Muffin.
I hope you enjoy my recipe. It is perfect for breakfast or afternoon tea. I really enjoyed being a guest. Thank you, Brooke for having me!
1/2 cup sugar
1/4 cup canola oil
1 large egg, beaten
2 large ripe bananas, mashed
½ cup low fat plain yogurt
2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup old fashioned oats
1 cup chopped fresh cranberries
2 TBS turbinado sugar
Preheat oven to 350 degrees. Combine sugar, oil, egg, bananas and yogurt in a medium size bowl. Beat until well blended. Combine flour, baking powder, baking soda, salt and oats in another medium bowl. Stir well with a whisk. Add dry mixture to the wet mixture and stir lightly just until moist. Gently add the cranberries to the batter. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle the tops with the turbinado sugar. Bake for 19 to 22 minutes or until muffin springs back when touched in the center. Cool for 5 minutes before removing from the pan.