Listening to long form conversational podcasts during my school commute. Today, Off Camera.
Late night, post-study Killing episodes on the rare night my study schedule allows. Three episodes to go and I don’t want it to end.
Getting my kitchen mojo on as soon as finals end in mid-December.
Baking. The persnickety recipes that need exactitude and patience, and often times a digital scale. Also, their polar opposites – the recipes so malleable that I can throw ingredients into a bowl, measured with little more than a glance, which result in something both familiar and unique every single time.
Cinnamon crunch muffins
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Bananas, maple syrup, yoghurt, etc etc.
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3 large ripe bananas
1/4 cup plain almond yogurt
1/4 maple syrup
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine grain sea salt
1 2/3 cups spelt flour – whole, white or a combination
1/3 cup chocolate chips, optional
Splash of nondairy milk
1-2 tablespoons turbinado sugar
In a large bowl, mash the bananas. Add the yogurt, maple syrup, baking powder, baking soda, cinnamon and salt, and beat with a wooden spoon until the batter is smooth and free of lumps. Gently fold in the spelt flour and chocolate chips. If the batter seems overly stiff, add a splash of milk – a couple of tablespoons should do. Portion the batter into your muffin tin cups in 1/4 cup increments. Sprinkle 1/4 teaspoon of the cinnamon-turbinado sugar mixture over the top of each muffin and bake for 20-25 minutes. The muffins are done when they spring back when touched.
Prep time: 10 minutes | Cook time: 25 minutes