Cranberry Banana Muffins

By á-73576

Ingredients

• 1/2 cup butter, very, very soft
• 1 cup sugar
• 2 eggs
• 1/2 cup plain Greek Yogurt
• 1/2 teaspoon vanilla extract (use 1 teaspoon if not using Cointreau liquor below)
• 1/2 teaspoon Cointreau (orange liquor)
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 4 overripe bananas
• 1/2 cup cranberries, chopped coarse in a food processor
• Pam, Crisco, or butter for greasing mini muffin tins

Details

Cooking time 45mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease mini muffin tins. Stir together the flour and baking soda. In a mixing bowl, mash the overripe bananas well, then stir in the chopped cranberries. Using an electric mixer, cream softened butter pouring in the sugar a bit at a time until well incorporated. Drop in one egg at a time mixing well upon each addition. Add in Greek yogurt, vanilla, and Cointreau, if using. Pour in the flour in three parts mixing well before each addition. Turn off mixer, stir in the bananas and cranberries. Place a scoop of the banana and cranberry batter filling a little more than halfway into each mini muffin tin. Place muffin tin onto a cookie sheet and bake muffins for twenty-five to thirty minutes, approximately, until an inserted toothpick emerges clean. Cool around five minutes in the muffin tin, remove muffins, and finish cooling on a baking rack.