Boy, it's hot. I mean 97 degrees hot, and that is not something those of us who live in the mountains of New Hampshire are used to. I have it down to a science: Wake up at 5 am, open all the windows, then a few hours later as it starts to heat up, close all the windows, put down the shades and go soak in a cool pond.
In this kind of heat, I do my baking early, too. With the windows open, the kitchen doesn't heat up as much. Why I get the baking urge on days like this is a mystery - maybe it's the Super Moon, which I didn't get to see because of the cloud cover. This morning I tackled those wonderful brownies of Maida Heatter's( using toasted pecans instead of walnuts) washed the bowls, then whipped up some big banana muffins, mild and slightly sweet; spongy but nicely filling. I like to add a little rolled oats and lemon zest and cinnamon , which makes them a lot more interesting than just using mashed bananas.
Stay cool, wherever you are!
Big Banana Muffins
Preheat oven to 350F.
Grease one Texas size muffin tin, set aside.
2 large bananas, mashed in mixer bowl
1 t. lemon zest
1 extra large egg
1/2 cup packed brown sugar
2 T. canola or mild olive oil
1 cup buttermilk
Mix the wet ingredients well, then add:
2 cups King Arthur all purpose flour
1/2 cup rolled oats (not instant oats)
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Using an ice cream scoop, fill the muffin cups about 3/4ths full ( I use two scoops of batter, using a normal size ice cream scoop).
Set muffins in upper third of the hot oven, bake for 25 minutes, or until tops spring back when gently pressed.