This post is coming at you from my bed, where I sit fighting the flu. Yes, I got my flu shot, a lot of good it did me. The flu was called an epidemic in the region where I work, but I’m definitely one of those people who never gets sick. (Or at least I was.) I can’t remember having the flu as a child.
Still, I NEVER get sick. Ugh. I guess my pyramid of used tissues, pounding head, fever, chills, and aches say otherwise. I sent the husband out to get veggies for Izzy yesterday, since I didn’t want to leave the house, and got like five separate phone calls about there being no lettuce, and the parsley looks weird, etc. And then he comes home with cilantro. Ha. (Lucky for him Izzy enjoys cilantro just as well as parsley. Although, when I gave it to her at first she circled the plate in confusion.)
Luckily for me, the virus has left my stomach mostly unencumbered (despite a few bouts of nausea) so I’ve been able to eat solid food without issue. (And drink lots of ginger ale.)
Muffins make my sick tummy happy. Though these contain espresso powder, which is probably not so good for me at this point, but they’re just so good. Tender, moist, and the combination of flavors is just divine.
One Year Ago: Carrot Cake
- 4 medium (3 large) ripe bananas, mashed
- ½ cup sugar
- ¼ cup packed brown sugar
- ½ cup (1 stick) unsalted butter, browned
- ¼ cup milk
- 1 large egg, at room temperature
- 1 ½ cups all-purpose flour
- 1 tsp instant espresso powder (I use King Arthur Flour brand)
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chips (or 6 oz chopped chocolate)
- Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
- To brown the butter, place it in a small saucepan over medium-low heat. Cook, swirling occasionally, until the foam dissipates and brown bits form, about 5-8 minutes. Remove from heat so it doesn’t burn.
- In a medium bowl, stir together the bananas, sugars, butter, milk and egg.
- In a large bowl, whisk together flour, instant espresso powder, baking soda, and salt. (Or give the bowl a few stiff shakes.) Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, then fold in the chocolate chips.
- Fill each cup about ¾ full. Bake for 20-25 mins, or until a toothpick inserted in the middle comes out clean.
- Transfer muffin pan to wire cooling rack, and let sit for at least 20 mins. Remove muffins from pan and let cool completely. Muffins can be stored in an air-tight container for up to a week.
Adapted from Baked: New Frontiers in Baking