Guest Post: Cranana Muffin Recipe

The Pierogie Mama and her family are off on a fabulous visit to Germany! Don't worry, we'll check in on the blog every once in a while and keep up on Instagram and Facebook too! And in the meantime, you'll get the chance to read a ton of posts written by some of my favorite people. 

See you in the New Year. Don't miss out on this chance to win $20 Paypal too!

Everybody has their favorite pre-holiday breakfast pastry. From scones to breads, croissants to donuts – a baker’s arsenal has a limitless number of options!

Oh, and the flavors?!?! Blueberry, apple, pumpkin, chocolate, Bavarian cream, strawberry rhubarb – my mouth is just watering thinking of all the delicious combinations! Don’t even get me started on how adding “spiced” in front of any of these just opens up a whole new door to Flavortown!

When coming up with a home run recipe, my personal favorite must encompass all the best parts of the holidays. In a single bite I have got to experience sweetness and tanginess. While also getting a little bit of spice. Oh and there always has to be just a pinch of salt.

I think that I may have found perfection in my latest endeavor – the Cranana Muffin!

This wondrous creation is not your typical muffin. Made with fresh cranberries and ripe bananas, the flavors burst in your mouth with every bite. The smell wafting from your oven will bring your children to the table, and your neighbors to the door. Beautiful bright red berries and gooey yellow banana bits call your name as you unwrap this oh so yummy treat.    

Cranana Muffin Recipe

1 bag fresh cranberries
2 cups sugar
1 1/2 cups water
1/2 cup butter
3 eggs
2 1/4 cups flour
3 teaspoons baking powder
1/2 salt
1/4 teaspoon baking soda
4-5 VERY ripe bananas (this is important)

- Preheat oven to 350°
- Simmer water berries and 1/4 cups sugar for 3 to 6 minutes. Drain.
- Cream butter and remaining sugar.
- Add eggs one at a time.
- Combined dry ingredients in separate bowl.
- Mash bananas and add to dry ingredients with wet mixture.
- Gently mix in cranberries.
- Fill muffin cups just below cup line.
- Bake for 12 to 15 minutes
- Make sure to cool before serving.

This made 22 muffins for me, but I think next time I'll fill them fuller and should expect about 20 or so. They were really good split in half with a little butter.

Don't miss Stacie's other guest post on the blog - a simple grazing breakfast line up!

NonProfit DBA by day, wife/mom/baker all the other hours - Stacie is a Washington State native, DC transplant, and lover of all things creative. Owner and head decorator of Enticing Icing Cupcakes, this mommy baker enjoys sharing her secrets to a sweet life. Check out more of her work at www.enticingicingcupcakes.com