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CHRISTMAS CRUNCH MUFFINS
A friend emailed me this wonderful recipe.
I made some changes and added some festive cranberries.
Wonderful for Christmas morning...or any morning of course.
     

INGREDIENTS

  • 3 cups whole wheat pastry flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 pound unsalted butter, melted and cooled
  • 2 extra large eggs
  • 3/4 cup whole milk
  • 2 teaspoons pure vanilla
  • 1 cup mashed bananas
    (2 large bananas)
  • 1 cup medium-diced ripe bananas (1 banana)

 



  • Optional - 1/2 cup dried cranberries
  • 1 cup small diced walnuts
  • 1 cup granola
  • 1 cup shredded coconut
  • Optional for topping - granola or shredded coconut or dried cranberries slightly remoistened

 

Preparation Instructions

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners (I used margarine and dusted with flour instead).
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with paddle attachment.
  • Add the melted butter and blend.
  • Combine the eggs, milk vanilla, and mashed bananas, and add them to the flour and butter mixture.
  • Scrape the bowl and blend well. Do not overmix.

  • Fold the diced bananas, walnuts, granola, coconut and cranberries into the batter.
  • Spoon batter into paper liners..fill to top.
  • Top each muffin with any of the optional toppings if you so desire.
  • Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
  • Cool slightly, remove from the pan and serve.

OH!...how about serving each on a small
warmed Christmas plate with a dollop of lemon curd.

BACK TO NEWSLETTER #17