It’s been hot here, blasphemously hot, a crime at a time of year that normally has me dreaming of pumpkin and stopping to inhale hungrily when I’m walking to my car in the morning. Instead, the hill next to my apartment is on fire, and it was 107 degrees yesterday. If the heat is blasphemous, we have certainly earned our place in this level of purgatory. 107 barely belongs in the middle of July, much less the end of September.
Naturally, I have chosen to spend these blistering days in the kitchen with my oven on and my hair piled on top of my head, because there are so many recipes that simply won’t wait. It began with the homemade Oreos that won the hearts of the food blogging world, turned into brownies and banana bread, and culminated yesterday evening with far too many delicious banana mini-muffins – because the bananas were getting spotty, you see, and couldn’t sit any longer. That was my excuse.
So now, despite the record-breaking heat, I have a small colony of banana and banana chocolate chip mini-muffins, sprinkled generously with sugar, huddling on my kitchen table. Waiting for…someone…to eat them.
Adapted from Deb at Smitten Kitchen
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Cinnamon sugar, for sprinkling
Preheat the oven to 350°F. Prepare 1-2 mini-muffin tins with paper liners. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last; mix. Spoon batter into each mini-muffin cup, filling almost to the top. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out with only a few crumbs clinging to it. Cool on racks.