Make time for this sweet treat
Just like the classic cocktail, chef Jim Bailey’s “Seabreeze Muffins” are flavorful and intoxicating.
Just like the classic cocktail flavor, these muffins are easy, delicious and will give you a natural high after one bite.
Seabreeze Muffins INGREDIENTS
Nonstick cooking spray 12 mini muffin liners, optional 2 cups flour ½ cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs, beaten 3 tablespoons butter or margarine, melted 3 tablespoons milk ½ teaspoon grated orange zest 1 large banana, diced small ½ cup dried cranberries
Preheat 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 firstname.lastname@example.org. Bailey lives in Maine with his wife and four children.
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