I’m working on an outside project that’s causing a serious case of writer’s block, and I also have daunting piles of paperwork sitting on my desk. So what did I do yesterday? Pretty much anything I could think of to avoid going into my office.
First I brewed up a new batch of iced tea for my kids’ lunch boxes (this time, Bigelow’s Pomegranate Pizzazz – looks like red Kool-Aid, doesn’t it?) . . .
Then I made a roasted cherry tomato pasta salad that my daughter likes for lunch . . .
Then I tried out a new banana muffin recipe (provided below) . . .
Then I asked TLT’ers on Facebook what to do with a few extra fresh figs I had on hand. I went with Bri of Red, Round or Green’s suggestion to make a fig jam. (I cooked them down with a little brown sugar, cinnamon, orange zest and some fig-infused balsamic vinegar) . . .
(By the way, here’s the finished jam on a cracker with some Manchego cheese. Unbelievably good . . .)
And then I folded several loads of laundry . . .
Like I said, anything to avoid going into my office! :-)
So here’s the recipe for my banana Procrastination Muffins, which I adapted from this recipe at Epicurious. (My modifications were the addition of whole wheat flour, a reduction in sugar, an increase in vanilla, and I substituted brown sugar for white.) The muffins came out well, with the wheat germ adding an unexpectedly sweet, nutty flavor. My kids had two each after school.
Enjoy – and if this writer’s block continues, who knows what new recipes I’ll be sharing tomorrow!
TLT’s Banana “Procrastination Muffins” (adapted from Epicurious)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup toasted wheat germ
- 1/2 cup brown sugar
- 1 1/2 cups mashed ripe bananas (about 3)
- 1/2 cup milk (I used skim, which seemed to work fine)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 and 1/2 teaspoons vanilla extract
Preheat the oven to 400 degrees. Mix the dry ingredients in a bowl. (You’re supposed to sift, but I was too lazy.) In another bowl mix the mashed bananas, brown sugar, milk, eggs, vanilla and oil. Add the wet ingredients to the dry and mix just until blended. Spoon batter into an oiled muffin tin (or use paper liners) and bake for 15-25 minutes, depending on your oven, until muffin tops are lightly golden and a tester comes out clean. Makes 12 muffins.
[Ed Note: All recipes previously published on this site, including this one, now appear at the top of every page under the "Recipes" tab.]
Copyright secured by Digiprove © 2011 Bettina Elias Siegel
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Maybe I’ll make some Procrastination Muffins also. I have similar mountains of stuff to do, and motivation that does not even come close to being strong enough to scale the mountain. The fig, cheese, and cracker looks amazing. Yum. You had a very productive procrastination day, I would say.
Too bad I can’t channel that energy where it needs to go!
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