, , ,

My husband has once again completed the muffin stock in our freezer so I promised him something new to restock. My recipes are getting a little old in the muffin department so I wanted to recreate a recipe to be a little bit more exciting and treat the darling man to something fun for his taste buds. He deserves it after all. So as I sit in the dining room working at my mock office desk for the morning, I made up a new recipe into something entirely new. Isn’t it exciting to take an old recipe and make it into something new? Sometimes just a few changes make an entirely new experience. Trial and error makes the best atmosphere for the creativity department. Thankfully these little tasty treats turned out great! I was worried the top color would not turn golden brown since I used banana instead of any oil but just look at the photo! Light and fluffy either in donut or muffin shapes – truly a perfect sweet but sour pastry. Mmmm

2 c all-purpose flour (non-enriched)
3/4 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c fresh Clementine juice
1/2 c banana
2 tbsp fresh Clementine zest
2 tsp pure vanilla extract
1/2 tsp almond extract
2/3 c frozen cranberries

Preheat oven to 375 F. Lightly grease a muffin tin. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, Clementine juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries. Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.  (see more photos here)

Note: This recipe is based loosely from Alien’s Day Out recipe for Clementine-Cranberry Muffins. This is not the same recipe though.