A healthy addition to Sunday brunch or afternoon tea.
2/3 cup (160 mL) raw honey
1/2 cup (125 mL) butter, softened
1 cup (250 mL) mashed very ripe banana (about 2 medium)
1/4 cup (50 mL) milk
2 cups (500 mL) all purpose flour
2 tsp (10 mL) baking powder
¼ tsp (1.25 ml) baking soda
1 pkg (142 g) dried cranberries
1/4 cup (50 mL) chopped, toasted walnuts (optional)
Preheat oven to 350°F (180°C).
Mix honey and butter together in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well. Mix together in a separate small bowl flour, baking powder and baking soda then add to other ingredients, mixing until just moist. Stir in dried cranberries and walnuts.
Spoon into prepared muffin tins. Makes about 9 large muffins or 12 smaller ones. If I make 9 larger muffins I fill the empty muffin tin spaces half full with water before putting in the oven. Bake for approximately 20 minutes (depends on type of pan, size of muffin) until a toothpick inserted in the middle comes out clean.
Remove from pan and cool on a wire rack.