Our good friends Dave and Valerie have been in town part of last week and this week, so Kramer and I have been having a little too much fun the past few nights. I love having guests in town, though. Even if I stay out too late or have one more drink than I probably should, New York is a great place to have friends visit and there’s always something to do or see. You turn into NYC’s biggest fan when you’ve got company, whereas most days you curse this town and the horse it rode in on. But when friends are here? Oh, man. It’s all, “You’ve gotta see this!” or “You’ve gotta do that!” You want to take them to all of your favorite bars, restaurants and parks. You want them to try this awesome pizza place, or get a drink at this cool spot, or insist that they get breakfast at a very specific place. It’s fun. I wonder if we all get this way because we need to convince ourselves that despite all of the bullshit – despite the subway, despite how much we pay in rent each month, despite the weird weather – that we think New York is the best place in the world. And I mean, I guess I do believe that, even if I was 15 minutes late to work yesterday because my train skipped my stop entirely and went straight into Manhattan. At least I don’t have to go into Manhattan every day. I suppose I really love Brooklyn and I like Manhattan, but that’s mostly because I’m a homebody and I prefer staying on this side of the river. There’s a lot to love overall, though, and you’re never going to be bored. Plus, you don’t have to drive anywhere, so suck on that, LA! A quick aside to all of my friends that are moving to the place which we dare not speak its name: you’ll be back. You’ll all be back. You’ll miss the abuse. I guarantee it.
The first meeting of Fried Chicken Club a couple of weeks ago.
This recipe is an oldie but a goodie. I pulled it from the depths of this blog, from back when I was living in Arizona, believe it or not. The pictures were absolutely awful but the recipe looked solid, so I thought, let’s do this thing. And I’m glad I did. I hadn’t made muffins in a while, mostly because there are two of us in the apartment and muffin recipes generally make a quantity no couple should eat alone, so I sent these into the office with Kramer and I think his coworkers liked them (from what I’ve been told). A simple muffin is always welcomed with open arms. Who doesn’t like peanut butter and banana together? The tops were fluffy and crunchy, the insides were perfectly moist with a dense enough crumb to fill you up for a quick breakfast, and they weren’t so sweet that you feel like you’re eating dessert. That’s what makes an ideal muffin in my eyes – if I want a doughnut, I’ll get one, but a muffin shouldn’t feel like a pastry. If you’ve got a couple of extra bananas laying around, ripening past the point where they should be sitting on the counter, then this is the recipe for you. And if you don’t want to share, hey – these will freeze pretty well and you can pull one out on a morning where you’re short on time, let it thaw out while you drive or ride to work and enjoy your reward when you get to your desk.
Get a load of this beast.
Matt and Kramer.
A wild Popeye’s appears.
Robyn, Morgan and Matt.
Jessie wearing the face of a girl who ate a lot of fried chicken, but could probably go for more.
Summer and me – ’til next time!
It’s muffin time. I used pastry flour because I was weirdly out of all-purpose. Either will work.
Make your batter.
Divide the batter among the pans and bake. Easy.
Allow the muffins to cool, then remove from the pan and consume.
- 2 ½ cups all-purpose or pastry flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- 2-3 ripe bananas
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 cup milk
- ¾ cup peanut butter
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- raw sugar, for sprinkling (optional)
- Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, salt and cinnamon in a medium sized bowl and set it aside. In another medium sized bowl, beat your bananas, then add in your sugars and egg. Mix in your milk, scraping down the sides of the bowl as needed, then your peanut butter, then your oil, then your vanilla, scraping down the bowl after each is incorporated.
- Grease and/or line 20 muffin cups (this recipe did not quite make 24 muffins for me) and scoop batter into each one, filling just below the top of each muffin cup. Sprinkle with a generous amount of raw sugar, if you like, then bake for 20-25 minutes, until golden and set.
- Allow the muffins to cool for 10 minutes or so before removing from the tins. These will keep well at room temperature, covered, for up to 3 days.