Ugghhh, winter has officially arrived here, and so has the rain. I left school today and the sun was out and shining and I thought I would be safe getting home, and then it started raining…like cats and dogs. It was still raining on my way back from the bus stop, but some blue sky was just starting to poke through, then literally just as I set foot in the door, the rain stopped and the sun came out shining and bright. Errr….seriously.
On top of that, I have a test coming up tomorrow that I’ve been trying to study for today. Over the years, I have come to realize that when I’m stressing out about school related issues, one of the best things to do is to bake something. It seems perfectly logical to get out all my baking equipment, scour the internet and recipe books for ideas, and then set about baking something fabulous, when what you really should be doing is putting your nose in some books and memorizing everything. Obviously.
Don’t be fooled into thinking these are cupcakes or something crazy like that… they’re definitely muffins because they have ground flax seeds, and whole wheat flour, and fruit in them. So you can enjoy these babies with no guilt at all. They’re practically health food.
Banana Cranberry White Chocolate Muffins
Preheat oven to 350 F, and spray a 12-piece muffin with nonstick spray.
In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, ground flax, and salt.
In a large bowl, mix together oil and sugar, then add the mashed banana. Stir in the egg and vanilla and beat well.
Add the dry ingredients to the wet ingredients, and before everything is completely combined stir in your white chocolate and cranberries (this will prevent them from sinking to the bottom of your muffins). Mix just until everything is incorporated and then evenly distribute into your muffin tin.
Bake for approximately 18-20 minutes, until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.