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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Seabreeze Muffins

Just like the  classic cocktail in flavor, these muffins are easy, delicious and will give you a natural high after one bite.


For 12 Serving(s)


  • Nonstick cooking spray
  • 12 mini muffin liners, optional
  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons milk
  • 1/2 teaspoon grated orange zest
  • 1 large banana, diced small
  • 1/2 cup dried cranberries
  • 1/2 cup crushed mandarin oranges

Seabreeze Muffins Directions

  1. 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.
  2. Fold in the banana, cranberries and oranges that have been very well drained, 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. 
  3. Makes 12 mini muffins