Thanks for visiting me at Miranda's Table

As many of you know I love to feed my family and friends. Sometimes I take the day to savor the ideas and sometimes I use what I already have at home. Either way it is fun to surprise my hungry guests.

My passion for cooking began at home with my Mum, of course. At a very young age I would stand in the Dog's bed next to the Aga (Stove) and watch her cooking and later we would talk and cook together. 30 odd years later when I visit her and Dad in England she leaves me to do most of the cooking though Mum is always present for chit chat and encouragement.

In my 20's it was all about The Bridge Street Cafe. Baking with my Cousin Sal and making fresh pasta for the evening crowd were my duties at first. Then, as the years went by, I watched and learned from Greg, Pedro, Dan, Paul and of course Pam Storey. By then the Food Network was getting started and inspirational chefs were peaking my interest. The rest is history.

I will enveavor to keep posting and cooking. Enjoy!

Monday, December 6, 2010

Banana Cranberry Muffins

OK so here it is the fail safe Muffin recipe:

3 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
3 large eggs
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups mashed ripe bananas
1 cup cranberries
zest of one orange

Preheat oven to 375 F
Makes 14 - 16 muffins
Mix all liquid ingredients in with the butter, this includes the bananas.  Have the dry ingredients in a bowl, eggs and cranberries on the side.  In a standing mixer add the liquid ingredients into the dry plus the eggs.  Mix until just moistened and fill the muffin tins about 1/2 full.
Bake for 25 minutes.
Its that easy, you can't screw this up.  And FYI these freeze really well.
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