This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Banana Cranberry Muffins

By: Gretchen Zoch

"'Any time I get together with friends and family members, they ask me to bring some of these yummy muffins,' writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins."

Rate/Review | Read Reviews (43)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

Ingredients

2 cups fresh or frozen cranberries
1 2/3 cups sugar, divided
1 cup water
1/3 cup shortening
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup chopped walnuts

Directions

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 mixing 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 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.