A Morning Worthy of Muffins

I awoke this morning to a lulling patter, the clearest of indications I was to stay inside. There were stairs to sweep, and some dishes to wash. And of course, a bit of homework I might drag myself to finish. There were, in essence, plenty of normal, morning-ly things to be done.

But just as I sat down to read the newspaper, a waft of decomposing bananas hit me. That, coupled with the blindingly green grass and itsy-bitsy violets bursting in my yard, led me astray. Clearly, the pre-noon hours had to be spent baking and breathing in the bliss that is spring. Breathing in from under a roof, mind you.



So as the rain coaxed fuschia blossoms from my neighbor's magnolia tree, I took to some butter and flour. Within just a few minutes my house smelled of cinnamon-infused bananas. Birds chirped, my roommate cooed. And a harmonious eau de magnolia/lilac/violet/rain mingled with the muffins browning in the oven. How nice.



Rainy Morning Banana Muffins
Adapted from Epicurious

1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 tsp. vanilla
1 tsp. cinnamon

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter, milk, vanilla and cinnamon in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix).

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out clean, about 32 minutes. Transfer muffins to rack; cool.