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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From TOH Quick Cooking mag Nov/Dec 2004. Ingredients:
2 cups cranberries (fresh or frozen) |
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 (2-3 medium) |
1/2 cup chopped walnuts |
Directions:
1. 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.
2. 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.
3. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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