What you need,
1 cup + 3 tbsp. granulated sugar
¾ cup ripe banana, mashed
2 eggs
¼ cup vegetable oil
1 cup sour cream
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup cranberries, fresh or thawed and coarsely chopped
Coarse sugar for topping
Heat your oven to 375 degrees. Line a muffin tin with paper
liners.
In a large bowl whisk together the banana and sugar until
well combined. Whisk in the eggs one at a time until fully incorporated. Stir
in the oil, sour cream and vanilla and mix until fully combined.
Add the flour, baking powder and salt and fold until just
combined. Add the chopped cranberries and fold into the batter.
Scoop the batter into the prepared muffin cups. I got 12
muffins and had enough batter for about 3 more, so instead of using a whole
other muffin tin I just lightly sprayed a 6 inch round cake tin with non-stick
spray and put the remaining batter in that. It made the cutest little cake!
Sprinkle the tops of the muffins with coarse sugar. Bake for
18-22 minutes until golden brown and a toothpick comes out clean.
(The mini cake I cooked for a total of 28 minutes)
Remove the muffins to a wire rack to cool completely. Eat
them now, or store in an airtight container for 2 days. I always wrap my
muffins individually in saran wrap and then freeze them in a large zip lock
bag. That way I can grab one out in the morning, toss it into my lunch and have
a perfect muffin for a mid-morning snack!
Jen of My Tiny Oven
