Hi, guys. I am still coughing up my lungs. It sucks. I went to the doctor and am taking steroids and antibiotics. I got this super strong cough syrup to take but it makes me nauseous, unfortunately. I can take a little before bed, but even last night I woke up feeling horrible after taking half a teaspoon. S I G H. Last night, Kramer and I were watching a funny movie and I had to hold in my laughter because it hurt my chest and ribs to laugh. Oh well. I’m sure in a few more days I will be in tip top shape again. Who knows? Maybe it will even be tomorrow morning. I just need to keep taking my medication and vitamins and rest up. Any other tips? My boss said to take zinc cough drops, but I haven’t been able to find them in my part of Brooklyn. I’m going to look for them in Manhattan tomorrow. I know a lot of people are sick right now, too. It’s the curse of 2013. I never believed that 13 was an unlucky number, but now I’m not so sure. Seems that way to me! At least I have any awesome new Darth Vader lightsaber to keep me warm at night.
The awesome new lightsaber that Morgan got for Kramer and me. It’s sitting on our mantle in all its glory.
I figured that this was a nice, easy recipe to start the first weekend of 2013 with. It’s from my favorite book, of course, Baked Elements, and it yet another winner. The honey add just a touch of sweetness, the banana makes the muffins nice and moist, and the poppy seeds add a welcome crunch to add some texture to an otherwise ordinary muffin. I also added some raw sugar to the top for a gourmet look, but that’s completely optional. I don’t think I’ll ever get tired of banana bread recipes. Everyone’s always got extra bananas lying around, and it’s sometimes a challenge to come with new ways to bake them into something delicious. Go ahead and add dried fruit, chopped nuts, chocolate chips, or whatever else it is you like to eat with your banana muffins – these are versatile, keep for almost a week in an airtight container, and are the perfect thing to share with friends and coworkers.
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large bananas, very ripe and mashed (about 1 cup)
- ⅓ cup vegetable oil
- ¼ cup whole milk or buttermilk
- ¼ cup honey
- 2 large eggs, room temperature
- 2 tablespoons poppy seeds
- raw sugar, for sprinkling (optional)
- Preheat your oven to 350 degrees F. Line and/or grease 18-20 muffin cups and set aside.
- In a large bowl, whisk together your flour, sugar, baking soda, and salt. Set aside. In another large bowl, beat together the mashed bananas, vegetable oil, milk or buttermilk, honey, and eggs.
- Add the dry ingredients into the wet ingredients and mix until just moistened. Fold in the poppy seeds. Place about ⅓ cup of batter into each muffin cup (don’t overfill the cups, definitely do less than ⅓ than a heaping ⅓ cup) and sprinkle with raw sugar, if you like. Bake for 20-25 minutes, until golden and set. Allow to cool slightly before removing from the pans and serving. These will keep well at room temperature in an airtight container for up to 5 days.