Banana Cranberry Bran Muffins

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recipe: Banana Cranberry Bran Muffins stuffed with Cream Cheese and Grape Jam (click on image for larger view and more photos)

banana muffins We realized that we hadn’t been eating the jams and preserves made last summer and fall and decided it wouldn’t do. I confess that one of the reasons we hadn’t eaten some of them was because they were early experiments that had been not as successful as we’d hoped.

Last week, I came across a jar of coronation jam I made last year that I had cooked too long so it tastes like coronation raisin jam. T was even more disappointed in it than I (as a result, the label reads “No, T, No!! Don’t Eat This!!!)

But as I was making banana bran muffins the other day, I suddenly decided that T might not mind eating the coronation raisin jam if it was baked into muffins with cream cheese. And I whipped out the mixing bowls and quickly made THE most delicious muffins.

This is a variation on our banana cream cheese muffins.

banana muffins Here is what I did:

Banana Cranberry Bran Muffins Stuffed with Cream Cheese and Jam

batter

  • 1½ c ripe bananas, mashed (approx 3 bananas)
  • ¼ c demerara sugar
  • 6 Tbsp sunflower oil
  • large handful of whole cranberries
  • 1 egg, beaten
  • 1 c unbleached allpurpose flour
  • ½ c whole wheat flour
  • ½ c wheat bran
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • large handful of pepitas

filling

  • jam (I used coronation grape jam)
  • cream cheese

preparation

  1. Turn oven on to 350F and grease 12 muffin tins.
  2. Mash the bananas in a medium sized bowl. Beat in oil, sugar, and egg. Stir in cranberries
  3. In another bowl, whisk dry ingredients together.
  4. Add the banana mixture to the dry ingredients. Stir with a wooden spoon: just enough to mix it all together.
  5. Spoon muffin mixture evenly into the greased muffin tins (they should be about full. Dip a finger into some cold water and then poke an indentation into the center of each muffin to make a well. Push a large pea sized piece of cream cheese in and spoon jam overtop evenly into each well.
  6. Bake at 350F for about 15 minutes or until a skewer comes out cleanly when poked into a part of the muffin that doesn’t have jam.

banana muffins They’re best served warm out of the oven. We sat on the porch eating muffins, drinking coffee in the early autumn sun, congratulating ourselves for using up a good shot of coronation raisin jam, savouring the soft breeze and hoping that winter might not come too soon.

 

 

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