Just like the classic cocktail flavor, these muffins are easy, delicious and will give you a natural high after one bite.
Seabreeze MuffinsINGREDIENTSNonstick cooking spray
12 mini muffin liners, optional
2 cups flour1/2 cup sugar1 teaspoon baking soda
1 teaspoon baking powder2 eggs, beaten
3 tablespoons butter or margarine, melted
3 tablespoons milk1/2 teaspoon grated orange zest
1 large banana, diced small1/2 cup dried cranberries
INSTRUCTIONSPreheat oven to 350-degrees F. Line 12 mini muffin cups with papers, spraying the inside bottom and sides as well; set aside. In a large bowl, mix flour, sugar, baking soda and powder well. Add eggs, melted butter, milk and orange zest. Using an electric or hand held mixer, beat all together until smooth.
Fold in the banana and cranberries until evenly distributed. Evenly scoop out batter among the prepared muffin cups and bake 22-24 minutes, or until it just begins to bounce back when touched in the center. Remove from oven to cool slightly before transferring to a plate to cool completely.
Makes 12 mini muffins.The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His second cookbook – “Refreshed” – is now available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankeeenterprises@aol.com. Bailey lives in Maine with his wife and four children.
