I’ve never actually bought fresh cranberries, but this has been a year of firsts so when the huge bag was calling to me at Sam’s Club this week, I caved. Of course, then comes the challenge; to find things do do with the pounds of cranberries that are now taking up residence in the refrigerator. Since I also left four little bananas to die on the counter this week, I began the search for a cranberry banana muffin recipe for this morning.
After finding several recipes that were pretty high in points, I came across one that used honey and molasses along with the natural sweetness of the ripe bananas. Here is my adaptation along with a lovely picture of the results. The pan is my grandparents so no jokes about the condition; they old up much better than my five year old Wilton one.
2 Egg beaters — whipped
3 tablespoons Applesauce — at room Temperature
3 tablespoons Honey
3 tablespoons Molasses
3 tablespoons Orange juice — at room Temperature
1 teaspoon Vanilla
1 cup Banana — mashed
1 cup flour — sifted
½ teaspoon Baking powder
½ teaspoon Baking soda
1 cup Cranberries — chopped
Preheat oven at 350. Prepare muffin tins.
In a mixing bowl, combine egg beaters, applesauce, honey, molasses, orange juice, vanilla, and banana. In another mixing bowl, combine flour, baking powder, baking soda and cranberries. Use an ice cream scoop to fill prepared tins. Bake for 15-20 minutes.
Yield 12 servings. 2 WW points per muffin.