It’s been a little rainy lately. Rain makes me want to run (I had a delightfully soggy 4.5 mile run yesterday at 9:46 pace…I’m getting faster!)
It also makes me want to bake. I made some Oatmeal Raisin Cookies.
They disappeared far too quickly.
Apparently the rain made Mike want to bake too, because he made this awesome cake (with kirsch and caraway seeds) from his Celtic Folklore cookbook. The man can bake!
Then last night, because obviously cookies and cake aren’t enough, I decided to make some ridiculously rich muffins. These are not healthy muffins, and I’m okay with that.
With my little (or not so little? How is she already ONE MONTH old?!) baking buddy strapped into the Ergo, these muffins were easy to mix together and came out absolutely delicious.
The only change I made was increasing the amount of instant espresso, and for me this yielded 14 muffins instead of 12. They were a HUGE hit both at home and at Mike’s work, where he claims they disappeared “literally within 30 seconds” (and he would not use literally incorrectly!)
(from Baked: New Frontiers in Baking)
makes 14 muffins
4 very ripe bananas, mashed
1/2 cup white sugar
1/4 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup whole milk
1 large egg
1 1/2 cups all purpose flour
1 tbsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup semi-sweet chocolate chips
Preheat the oven to 350 F. Line a 12-muffin pan with paper liners (plus two ramekins).
Stir the bananas, sugars, butter, milk, and egg together in a large bowl.
In a medium bowl, whisk together the flour, espresso powder, baking soda, and salt.
Gently stir the dry ingredients into the wet, mixing just until all traces of lour disappear. Fold in the chocolate chips.
Divide the batter evenly among the pans, then bake for about 20 minutes, or until a toothpick comes out clean. Cool the muffins in the pans for about 10 minutes, then let cool completely on a wire rack.