If you have cranberry sauce leftover from Christmas, either homemade or store-bought, there are several things you can do with it if you are getting fed up with it in turkey sandwiches. This is a very quick and easy recipe and a good one for leftovers: you can vary the amount of cranberry sauce you use and just add a bit more or a bit less mashed banana accordingly.
Christmas this year was quiet but very enjoyable and I am looking forward to the new year. I don’t usually make New Year’s resolutions but I am determined to be more organised this year. No more last minute panics. The house, along with my life, is slowly getting sorted and I want to focus on all the good things in my life. I don’t think my “to do” lists are going to get any shorter but I am hoping to get through them more efficiently!
150g soft brown sugar
200g plain flour
1 teaspoon bicarbonate of soda
1 egg, beaten
100g cranberry sauce
2-3 ripe bananas, mashed
Set the oven to 180ºC and line a 12 hole muffin tray with paper cases. This recipe gave me 8 large muffins but should make 12 average size ones.
Melt the butter and allow to cool a little.
Mix together the sugar, flour and bicarbonate of soda.
Add the melted butter, egg, cranberry sauce and bananas and mix well.
Divide the mixture equally between the paper cases and bake for 20-30 minutes, depending on how big the muffins are, but until they are well risen and firm to the touch.
Allow to cool briefly in the tin before removing to a wire rack to cool completely.
I hope you all had a wonderful Christmas and are looking forward to an exciting New Year. Happy New Year!