Saturday, June 5, 2010

More Butterfly Baking

I'm totally in love with my Butterfly Baking Pan, especially with this gorgeous spring weather we're having! How cute are these right? They're Banana Yogurt Muffins with Walnuts and Cranberries. I adapted the recipe from a bunch of different ones I found after Googling "banana yogurt muffins". The yogurt kept these muffins really moist and gave it a slight tang, which I love! Enjoy!

Ingredients: (6 muffins)

1 c all-purpose flour
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp Chai spice (optional)
1/2 c vegetable or canola oil
1/4 c packed brown sugar
1/4 c sugar
1 tsp vanilla extract
1 large ripe banana, mashed
1/2 c plain yogurt
1 large egg
1/2 c chopped walnuts
1/2 c dried cranberries


1. Preheat the oven to 350 degrees. Spray 6 muffin cups with cooking spray.

2. In a bowl, stir together the flour, salt, baking soda, baking powder, and Chai spice.

3. In a large mixing bowl, mix together the oil, brown sugar, and white sugar. Mix in the vanilla extract, mashed bananas, sour cream, and eggs.

4. Stir in the dry ingredients until combined. Stir in walnuts and cranberries.

5. Fill batter 3/4 way into prepared pan. Bake for 20-25 minutes, until toothpick inserted into center of muffin comes out clean.

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