Hope everyone had a fun and festive Halloween. I know we did. I think we were on a sugar high ALL WEEKEND. Now that we are officially in November, all I can think about is Thanksgiving. It is my absolute FAVORITE holiday. The turkey, the pumpkin pie, the cranberry sauce. What is not to like?
Every year E and I go to Los Angeles to celebrate with my family and every year my mother makes her famous banana chocolate chip muffins. I have been trying to perfect them for years. When I have made them in the past they were never as moist as hers. Well friends, I have finally done it! I have replicated my mother’s muffins. I think the trick is using more ripe bananas. This time, I substituted fresh cranberries for the chocolate chips. They added a nice tartness. I cannot wait to make them for my family this year!
Margarine, ½ cup = 1 stick
White Sugar, ¾ cup
White Flour, 1-½ cups
Ripe Bananas, 4, mashed
Baking Soda, 1 teaspoon
Baking Powder, 1 teaspoon
Sea Salt, 1 teaspoon
Vanilla Extract, 1 teaspoon
Hot Water, 1 teaspoon
Fresh Cranberries, 1 cup
- Preheat oven to 400 degrees.
- Mash bananas, add baking soda and hot water then set aside.
- In the second bowl, cream margarine and sugar.
- Then add egg and vanilla and mix till creamy.
- Add all dry ingredients (excluding the fresh cranberries).
- Mix well.
- Add mashed bananas then fresh cranberries. Fold them in gently.
- Divide mixture into a 12 muffin tin.
- Bake for 12 – 15 minutes until a toothpick inserted comes out clean.