Phew, it's been one of those weeks. Trevor's been sick, I've been crabby and Cindy's been spazzy. We're all out of whack. Last night we finally got things back in order with delicious grilled pork chops fresh from the Farmer's Market. I threw together a pasta salad which ended up being rather awesome: peppery baby arugula (also from the FM), golden raisins, toasted pignoli, goat feta, black olives, parmesan, olive oil and lemon juice tossed with cooked macaroni.
I also baked muffins this week for the first time in a loooong time. Thank you Katherine for my muffin tins! I found a recipe for banana chocolate chip muffins, and modified it slightly by using a mixture of white and whole wheat flour and substituting buttermilk for regular milk. These muffins were decious, though I may want to fiddle with the recipe a bit. I think they needed more than two bananas. Muffins are very easy to make, and keep better than pancakes and some other breakfast pastries. So, if you have a few minutes to spare in the morning, this is a great way to give yourself a great breakfast for the rest of the week!
Buttermilk Banana Chocolate Chip Muffins
3/4 cup white flour
3/4 cup wheat flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon salt
2 ripe mashed bananas (or 3?!)
1 large egg, gently whisked
1 stick (1/2 cup) unsalted butter, melted
3/4 cup milk chocolate chips
Preheat oven to 350. In a large bowl, whisk together flours, baking powder, sugar and salt. In a separate bowl, mash banana. Stir in egg and butter, then slowly stir this mixture in to the dry mixture. Do not overblend! Gently fold in chocolate chips. Bake in lined muffin tins (or unlined if you have nonstick) for 25-30 minutes or until tester comes out clean of crumbs. I topped my muffins with some sparkling sugar before baking, which gave them a nice crunchy top.