Cranberry Banana Mini Muffins
Yesterday, my favorite blogger, David Lebovitz, began his post initially considering that he might have been a bit late to the party providing cranberry recipes after Thanksgiving.
Given the title, Cranberry, Raisin Pie, I didn’t begin panicking that I myself had indeed published an old fashioned All American style cranberry sauce recipe post-Thanksgiving.
And I even admit to being rather pleased with myself that today’s cranberry banana mini muffins were ready prepared for today’s post as he went on to express that this was perhaps the best time for cranberry recipes given the fresh market glut at this time.
Of course, David Lebovitz, now lives in Paris. A place I feel I could use a trip to about now, despite the holiday season, and Christmas Carols reinforcing the theme that there’s no place like home for the holidays and all that.
Yesterday, I prepared the dining table with a stream of mixed fresh greens some with berries, highlighting assorted natural, and gold details, so I suppose that now makes me somehow committed.
Anyway, back to the cranberries, yesterday, I found out I actually have something in common with David Lebovitz, that is, he also buys cranberries to stash and freeze which I do annually upon their arrival then enabling various preparations throughout the year.
Lebovitz: ‘Oh my God, this is like my millionth photo with a food blogger, get me out of here.’ ‘Get me back to my emails where the subject line says, David, friends of ours are coming to Paris soon, very soon, you must get-together.’
Me: ‘ I flew to this conference because I love your writing. I’ve never written any whining, nagging, or irritating comments on your posts like some of your readers. They’ve run out of your new cookbook, My Paris Kitchen, that I really wanted and counted on getting autographed. I would be here for very few people, practically no one in fact, come on now David, smile and take the damn picture.’
- spray cooking oil such as Pam for greasing mini muffin tins
- 1/2 cup butter, very, very soft
- 1 cup sugar
- 2 eggs
- 1/2 cup plain Greek Yogurt
- 1/2 teaspoon vanilla extract (use 1 teaspoon if not using Cointreau liquor below)
- 1/2 teaspoon Cointreau
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 4 overripe bananas
- 1/2 cup cranberries, chopped coarse in a food processor
- Preheat oven to 350 degrees
- Grease mini muffin tins using spray cooking oil
- Stir together the flour and baking soda
- In a mixing bowl, mash the overripe bananas well, then stir in the chopped cranberries
- Using an electric mixer, cream softened butter pouring in the sugar a bit at a time until well incorporated, continuing to beat until fluffy
- Drop in one egg at a time mixing well upon each addition
- Add in Greek yogurt, vanilla, and Cointreau
- Pour in the flour in three parts mixing well before each addition
- Turn off mixer, stir in the bananas and cranberries
- Place a scoop of the banana and cranberry batter filling a little more than halfway into each mini muffin tin
- Set muffin tin onto a parchment lined baking sheet and bake muffins for twenty-five to thirty minutes, approximately, until an inserted toothpick emerges clean
- Cool around five minutes in the muffin tin, remove muffins, and finish cooling on a baking rack