First off, thanks for all the thoughtful comments on my post Monday. I normally save emotions like that for my (offline) journal, but for some reason the idea of admitting to the world that I was not perfect seemed like good therapy. And it was. The moment I hit publish I felt as if a weight had been lifted off my shoulders. I’ve been feeling so much brighter ever since. Nothing in my situation changed, only my attitude. (Well to be honest, the sunshine we’ve been having and the fact that after a month long fight with the DMV I finally got my license plates for my car hasn’t hurt either.) It seems appropriate then to share a recipe that’s a little bit lighter, although quite frankly compared to bacon that could be almost anything. In this case it’s a muffin, and not just any muffin, but an incredibly moist, cinnamon-y muffin. The cinnamon flavor comes from some Cinnamon Flav-R Bites that I picked up at the King Arthur Flour Baker’s Store on a trip to Vermont, but you could also use cinnamon chips. With its cake flour base it is certainly not going to win a healthfulness award, but it is great for the times when you might want a lighter (in texture, not calories), moister muffin. It would be great for a mother’s day brunch or to sell as a bake sale item.
Yields 12 muffins
-1 ½ cups mashed, very ripe bananas (about 4 bananas)
-3/4 cup sugar
-1/4 cup canola oil
-1/4 cup skim milk
-1 large egg
-1 ½ cups cake flour
-1 ½ teaspoons baking soda
-1 teaspoon salt
-1/2 cup cinnamon Flav-R Bites (or alternatively cinnamon chips)
Preheat oven to 350 degrees. Either line a muffin tin with papers, spray with non-stick cooking spray, or if using fancy pants papers as above, just set them on a baking sheet. In a medium bowl, stir together bananas, sugar, oil, milk and egg. In another bowl, whisk together flour, baking soda and salt. Make a well in the center of the dry ingredients and add the wet ingredients, stirring until barely combined. Gently fold in chips or flavr bites–don’t overwork the batter!–and then fill muffin cups 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for about 15 minutes before removing.