banana & yomogi muffins.

So my college friend Sher was in NYC last week, and she apparently told the hubs that I would throw fits when our roommates tried to throw out “old” bananas.  She also claims that I made banana bread every other week.  I would like to say that she was making up stories, but I got all excited yesterday when I found some dying bananas in my kitchen…

BANANA & YOMOGI (MUGWORT) MUFFINS.

I don’t feel great about the recipe (too sweet?), but ingredients include over-ripe (read: black) bananas, yomogi (mugwort), millet flour, whole wheat flour, brown sugar, butter, and eggs.

From Wikipedia-

In the Middle Ages, mugwort was used as a magical protective herb. Mugwort was used to repel insects, especially moths, from gardens. Mugwort has also been used from ancient times as a remedy against fatigue and to protect travelers against evil spirits and wild animals. Roman soldiers put mugwort in their sandals to protect their feet against fatigue.

Much used in witchcraft, mugwort is said to be useful in inducing lucid dreaming and astral travel, perhaps proof once again of the hallucinogenic potency of its chemicals.

…Mugwort was used as part of a herbal mixture called gruit, used in the flavoring of beer before the widespread introduction of hops. Once again, it is possible that drinkers of the beer were not only intoxicated from the beer, but also from the hallucinogenic properties of the plant.

Once cooked, the plant’s hallucinogenic chemicals are neutralized.

Filed under Muffins | Comment (1)

pb & b muffins.

I’m going to try and bring back as many lost posts as I can. Oh funness.

PEANUT BUTTER & BANANA MUFFINS with WHITE CHOCOLATE GANACHE.

Ingredients: (6 muffins)

2 Bananas, mashed (about 1 cup)
3 tbsp Peanut Butter, room temperature
2 Eggs
2 tbsp Organic Raw Blue Agave Nectar
2 tbsp Brown Sugar
1 and ¼ cup Whole Wheat Flour
1 tsp BP
1 tsp BS
½ tsp Salt

Bake Time: 25 min, 350F

For the Ganache - Melt 8 oz white chocolate with ¼ cup heavy cream, over a water bath. Frost muffins, let cool and set.

Filed under Muffins | Comment (0)

mac ‘n’ cheese muffins.

A little birdie told me that somebody was afraid of my muffin!  Oh come on, Brett - open minds, open mouths!

(Anyway, I would be wasting a ton of perfectly good food if it weren’t for my natural inclination to turn everything into muffins. It’s magical.)

MAC AND CHEESE MUFFINS.

Ingredients:  (6 muffins)

1 egg
1 cup flour
½ tsp BP
2 cups Mac & Cheese
Grated Parmesan, for topping

Baking Time: 20-25 min, 350F

Mix egg, flour, and BP.  Add your favorite mac ‘n’ cheese (hopefully not the boxed variety) - the cheesier, the better.  The batter will be quite thick.  Sprinkle with grated cheese, and bake for 20-25 min.  Serve warm.

Filed under Muffins | Comment (0)