Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


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Cranberry Banana muffins

These are fantastic! I didn’t except these to turn out so well.┬áThe mixture of banana and cranberry is perfect and the overall sweetness was not overpowering.

I made these on a whim because we had one over ripe banana; not enough to make banana bread, pudding or anything else.

The recipe called for bran, but I used quick-cooking oats instead. I also used dried cranberries I had on hand, not fresh. I also used almond milk, as I’m currently trying out a dairy-free diet. (I’ve already failed on day two, as you can read here.)

This is from Jen Botts, listed in “Recipes and Remembrances,” a Neighbors Grove Wesleyan Church Women of Faith cookbook. My mom gave me this for Christmas last year.

Banana-Cranberry Spice Muffins
By: Jen Botts

1 cup bran cereal
1 egg, beaten
3/4 cup milk
3 Tbsp. vegetable oil
1 cup ripe banana, mashed
1 1/4 cup flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup sweetened cranberries

Mix first 5 ingredients and let sit for a few minutes. Mix flour, sugar, baking powder, spices and salt together and add to mixture. Stir in cranberries.
Bake at 400 degrees for 20-25 minutes.


Cranberry-Orange Relish and PawPaw Recipes

I made cranberry-orange relish yesterday as a Turkey Day side dish and I believe the orange in both the relish and my first attempt at pawpaw preserves is what I don’t like.

My aunt, Shirley, did like the relish. I think she and I are the only ones that tried it. I used the recipe on the back of the cranberry bag:

Cranberry-Orange Relish

1 bag (12 oz.) cranberries, rinsed
1 medium orange, seeded and quartered
3/4 cup of sugar, more or less to taste

1. Chop the cranberries and orange in a food processor.
2. Add 3/4 cup of sugar to the dish. Add more or less to taste
3. Let set for several hours or overnight in refrigerator before serving.

I could have used more sugar to see if that would have balanced out the twang of the orange. I also probably didn’t peel off enough of the pith (white part on the orange) and that’s bitter.

For next year’s batch of pawpaws, I plan to use a recipe a woman gave to Chris when she learned I was canning some of our fruit:

PawPaw Butter

1 1/2 quart pulp
1 quart sugar
1 package of Sure-Gel
1/4 lime or lemon juice.

Hopefully I’ll like this recipe much better than our own.