Banana cranberry muffins

Fell down the stairs again. No lasting damage other than a few scrapes and bruises.

JW asked, "When is the baby full term?" "36 weeks, I think?" "And how many weeks is that away?" "Four." He looked worried. Between the ice outside, my increasing exhaustion and difficulty sleeping, and my occasional falls, it may be a rough eight weeks.

Today I made these banana cranberry muffins. They were great, much better than I expected -- I was a little skeptical about the huge amount of banana and the flavor combination with the tart cranberries, but it worked nicely and used up all my frozen bananas. It was even pretty healthy. The recipe:

1. Mix 1 1/4 cups flour, 1 cup oats, 2/3 cup sugar, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
2. Melt 1/3 cup butter. Mix in one egg and about 5 bananas (1 3/4 cups).
3. Add wet ingredients to dry. Mix in 1 cup of fresh or frozen cranberries.
4. Fill greased muffin tins almost to top.
5. Bake at 375 for 20 minutes.