Monday, May 23, 2011

blue-rhu-banana muffins

Two very ripe bananas, one with an Alleluia! pick in it from the Easter butter lamb. Hubby and I find this very funny, and we maintain the (cleaned) pick to put in surprising spots throughout the year. Here is a butter lamb for reference:


But, there was no milk left.

And a lot of rhubarb - massive 1" across rhubarb (haha - alot of rhubarb)

Frozen blueberries

+ cinnamon


Blue-rhu-banana muffins!

Here's what I did:

Preheated the oven to 400 degrees F.
2 medium bananas, very freckly and ripe. Peeled, then smashed with a potato masher.
1 large egg and about 3/8 cup canola oil added to the smashed bananas.
Got concerned that perhaps it would not be liquid-y enough, so I added about a quarter cup of blueberries.
Remembered that I have a ton of rhubarb cut up and waiting in the fridge. Dumped in about 1/2 cup of that.
Re-read the recipe and realized that I was supposed to add the dry ingredients before the extra fruit. Slight panic, but kept calm and carried on. Insert British royal graphic design here.
Make stuff.
More like, forged ahead with abandon.

2 cups of flour, a rounded and packed 1/2 cup brown sugar, 2 teaspoons baking pow-pow-pow-powder, 1/2 teaspoon salt...
And a 1/2 teaspoon cinnamon would be good, too. Yes. Do I diverge from the recipe path often? Yes.

Stirred gently so that most of the dry ingredients got wet. Good.
Still slightly concerned about the thick batter, I dropped large spoonfuls into the paper-lined muffin cups. It made about 21 muffins, some of which were much larger than others. It probably could've made 24.

Baked each batch for 20 minutes, hoping that it would work.

Ate one.

Ta-da! They are delicious.

I had another one...
and another one...
and another one... somebody stop me!

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