Well, another seasonal food. I couldn’t resist buying a bag of tart Michigan cranberries! This is really just another variation on my basic banana bread recipe, so please check that recipe for measurements.
I believe this was a 12oz bag, and I put half of it in the food processor to grind into tiny bits.
In a large mixing bowl, I added brown sugar and margarine…
and creamed it.
Then added flour (I used 1 cup all purpose, half a cup ground oatmeal), baking soda, baking powder, cinnamon…
chopped walnuts (as much as you like), the aforementioned cranberries, mashed banana and I used orange juice in place of milk. Mix it with a hand mixer just until incorporated – do not over mix!
Fill lined muffin tin, and bake at 350 for about an hour – YES, mine took an hour!!! The batter was very dense, but it was worth the wait.
Unfortunately I took them out of the oven twice thinking they *had* to be done. And. They sunk. So, be careful about that, but just know they will still taste amazing even without the infamous muffin top.