Banana Muffins

Traditionally, this is the very first thing I cook upon arriving in China each year.  The team rolls into town at 5 AM on the overnight train from Beijing.  The majority of the jet-lagged and travel weary team heads straight back to bed.  Because I am A) insane, B) a morning person, and C) insanely excited to be back home again, I immediately begin setting up my apartment (we have to pack everything away into the office during the summer) and then making breakfast.  As soon as the neighborhood supermarket opens, I run over to pick up necessities and then whip up a large batch of banana muffins.  In the late morning, the team begins to drift in and out for some much needed sustenance.

These muffins are some of my (and the team’s) absolute favorites.  I got the recipe from one of my first year teammates, Katie Stemp.  I have no idea where she got it!

Ingredients (makes a dozen muffins):

• 1-1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 2 large bananas
• 1/2 cup oil
• 1 egg
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• approx. 1/4 cup milk (optional)
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

In a small bowl, measure and mix together flour, salt, baking soda, and nutmeg.  In large mixing bowl, mash bananas and add oil, egg, sugar, and vanilla.  Mix wet ingredients together.  Fold in dry ingredients (don’t overmix!).  At this point, if the batter is too thick I pour in a little milk.  However, this will be a thick batter.  The original recipe didn’t call for any milk.  Scoop batter into muffin cups.  Mix 2 T brown sugar and cinnamon together.  Sprinkle sugar & cinnamon mixture generously on top of muffins.  Bake at 350 for about 20 minutes, or until a toothpick comes out clean.  Rejoice that your house now smells amazing.

*Special note:  For those making these in the States, I would stick with 1 cup white sugar (instead of half brown/half white).  The brown sugar in China is much drier and works well in this recipe, but with wetter American brown sugar it’s probably best to stick with just white sugar.