Serves: 10 large muffins Preheat oven to 350 degrees. Ingredients: 1/2 cup butter (i substituted Smart Balance canola spread) 1 cup sugar 2 large eggs 1 cup crushed banana (2 – 3 depending on the size) 2 cups flour 1 tsp baking soda 1/2 tsp salt 1/4 cup shredded coconut 1/4 cup Trader Joe’s dried cranberries (softened by adding 1 cup of water and boiling for 2 minutes in microwave) 1/2 cup chopped walnuts 1/4 tsp cinnamon Blend together butter, sugar and eggs. Add in crushed banana and blend well. Sift flour, baking soda and salt in a separate bowl. Add to wet ingredients and mix well. Drain cranberries. Add coconut, cranberries, walnuts and cinnamon to the batter. Mix well but do not overmix. Pour into large muffin tin with muffin paper liners. Cook 20 minutes – test for doneness with cake tester. Let cool and display on platter!
