I don’t have no boss, feeling lonely at home by myself. I have things I could do, I could call my favorite vegetable, but my belly is growling. The kitchen is too clean. Time to mess it up with some cosmik debris. I’m a baking tycoon. Gotta bake my radiant banana nut muffins, good enough for downtown Hollywood.
Put on the music. I think I’m itchin’ for some classic Frank Zappa right now. Joining him in song in the utility muffin baking research kitchen. I put on the oven and dance like a dancing fool around the room, beating and mashing the wet stuff, then adding the flour, scraping it down, whipping it up. Oh, god I am the American dream, I do not think I’m too extreme.
I bake during the day and sometimes even bake in the middle of the night. The house is dark, but my teeth is shiny and the lights in the kitchen are tiny. My mind is racing and I feel my body dancing. Then I chop a line of the nuts here, and fold them in, there. I apply rotation to the batter and start spooning it down, all the way down in little white cups. Then into the zircon-encrusted oven they go. A half hour to wait. I just can’t fall asleep or the muffins will burn. Crank up the music a bit, but not too much to wake my puffin man. I close my eyes, and listen to the show. “Captain Beefheart on vocals and soprano sax and madness.”
Footsteps are heard and then the word “Baaaaaaaaaaaaby?” I turn my head and say “Ohhhhhh! I’ll be done soon, my Love.”
The house is filling with an intoxicating aroma that would NOT level Tacoma. The 30 minute buzzer goes off. Out of the oven they come looking golden and glorious. Gotta try one now. Right now! Yummm! I am a fine girl.
The above is my fun with or modification of Frank Zappa lyrics.
Radiant Banana Nut Muffins of My Own Design
TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELDS: 12 muffins
|3 large or 4 med ripe bananas, mashed
1/3 cup melted butter
1/4 cup dark brown sugar
1/2 cup white sugar
1 egg, beaten
1 tsp vanilla extract
1 Tbsp. brewed espresso or very strong coffee
1 tsp baking soda
Pinch of salt
1 1/2 cups of flour (all-purpose or whole wheat pastry flour)
1 cup chopped walnuts