Banana, blueberry and cranberry muffins

A lovely recipe to use up blackening bananas, these combine the background taste of banana bread with classic blueberry muffins, and some fresh cranberries for little explosions of tartness.  

Ingredients

2 eggs

8 oz caster sugar
8 fl. oz (1 cup) plain yogurt
2 bananas, mashed

4 tbsp vegetable oil
1 tsp vanilla essence

10 oz self-raising flour
1 tsp baking powder 
½ tsp salt
5 oz cranberries, chopped and coated in 1 tbsp flour
5 oz blueberries

Method

1. Preheat oven to 200°C.  Line muffin tins with 15 paper cases.
2. In a large mixing bowl, beat the eggs and sugar.
3. Add the yogurt, mashed banana, oil and vanilla and beat until smooth and well combined.
4. Sift in the flour, baking powder and salt and beat until combined.
5. Fold in the cranberries and blueberries.
6. Divide evenly into the muffin cases and bake for 20 minutes or until a tester comes out clean. 
7. Leave to cool in the tins for 5-10 minutes before transferring to a wire rack to cool completely.