Banana Nut Muffins
Lo! What sweet comfort appears
Tonight I shredded two zucchini
(Some call it a squash
Others a courgette)
With cinnamon
Sugar flour and salt
All were hand-mixed
In a golden Pyrex
350 degrees
An hour long wait
Out! And alas!
I longed for success!
My expectations blossomed
Yet crumpled when cooled
It was toasty deception
It was disguised driftwood
Remember that morning
So simple so spry
Muffins in pleated cups
A dewy tear to thine eye
My affection for this loaf
Was transitory.
Appreciatively devoted
I admire the muffin forever
Banana Nut Muffin
recipe adapted from Rombauer, et al joy of cooking
Yield: 12 muffins
Prep: 15 minutes; Baking time:14 to 16 minutes
Dry Ingredients:
1½ cups all-purpose flour
½ cup whole wheat flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
⅛ tsp ground nutmeg
⅔ cup coarsely chopped walnuts/pecans
Wet Ingredients:
1 large egg
⅔ cup light brown sugar
1⅓ cups mashed ripe bananas (2 to 3)
⅓ cup vegetable oil
1 tsp vanilla
Instructions:
- Preheat oven to 375°, and line a standard 12-muffin pan
- In a medium bowl, mix together the list of dry ingredients
- In a large bowl, mix together the list of wet ingredients
- Add the dry mix to the wet mix, and stir until the last bits of dry ingrdients are no smaller than the size of a dime (i.e., over-mix and expect less-tasty results)
- Spoon and divide the batter into each cup
- Bake on the middle rack for 14 to 16 minutes, until a toothpick stuck into the center muffins comes out clean
- Let cool for 2 to 3 minutes before removing to desired next location (a cooling rack if not being immediately ingested)
Tip 1 I often complete Steps 2 and 3 in separate containers the night before I want to make the muffins. Next morning is as follows: Turn off alarm, pre-heat oven, snooze, stir, bake.
Tip 2 Sprinkle some turbinado/raw brown sugar on the muffins before putting them into the oven. Surprise!
disappointment
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