I ordered both issues of Don’t Eat Off the Sidewalk cookzine a couple of weeks ago and finally this weekend got around to making one of the recipes. I had some gushy bananas waiting for me when I returned from Virginia, so the Banana Nut Muffins were a perfect choice. She’s right…these are wonderfully moist and I love the topping. I used walnuts instead of pecans because it’s what I had but you all probably know that walnuts & bananas love each other. Oh, and you can’t taste the flax seeds in these at all. So you can pretend they’re all healthy and shit. You know, looking back at the recipe, they actually are a bit healthier than most muffin recipes. Bonus!
You know how you have a couple of muffin’s worth of batter left but don’t want to bake another whole pan for just a couple of muffins? I have these mini ceramic cups I use for mise en place, sauces, etc. I just plop the excess in those and bake along side the rest. The ceramic is a little slower to warm in the oven than the metal pan, so their doneness will be slightly different from the big batch. But I’ve also found if you take them out at about the same time, since the ceramic holds heat, they will continue to cook a little and “catch up” to the rest of the muffins.
See that black spot in the second photo? I’ve started getting these on some, but not all, of my photos with this camera. I’ve tried cleaning the lens, but that hasn’t helped. My digital camera is 3+ years old. Maybe it’s time to break down and get a new one.
