Banana Cranberry Muffins

Sick. The boyfriend and I spent time with each other's families and our friends for the holidays. The week started out cheerful and optimistic and ended with large bowls of soup on the couch. Blargh. However, in order to make it seem like I don't spend all my free time watching reruns of The Simpsons, I dragged myself into his kitchen to make some muffins with fruits of the season: bananas and cranberries. This recipe yields a dense, yet moist cake that holds everything in place, so nothing is sinking and everything stays well-mixed. Recipe from The Wooden Spoon:

Makes 12 muffins

1 egg

1/4 cup oil

1/4 cup milk 

3 mashed bananas (Not a huge fan of banana chunks, so well-mashed is better)

1 3/4 cup flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup dried cranberries (wanted fresh, but it is what it is.)

Preheat your oven to 400 degrees (F)

Combine the egg, oil, milk in a bowl and stir well. Add in the mashed bananas and stir.

Measure out the flour, sugar, baking powder, and salt on top of the wet ingredients, then stir just to combine. Add in the cranberries, and mix just long enough to distribute evenly and have all the dry bits moistened. 

Bake for 20-25 minutes.

Really easy and hardy and the dough seems like it can hold a lot of different add-ins. Maybe more fruits and nuts next time. Hopefully these will speed our recovery from these miserable colds.