Banana Crunch Muffins

It is kind of funny how we use schedules to form a structure around our lives.  Monday is clean the bathroom day, Tuesday is Taco night, Friday is movies and pizza...  We need that stability, that sameness for us to feel connected and in control.
In control, ha!  My friend, Donna says "Dogs, children and husbands are God's way of reminding us we are not in control."  Boy is that ever true.

It isn't like I have control issues or anything (O.K. anyone who knows me can stop laughing right now). Well, maybe I do, just a little.  And I do like sameness, routine, and the illusion that I can control it all and always look good and have my lipstick perfectly applied.  I know the reality of it all is that I am in control of nothing, and slapping on some Dr. Pepper chapstick doesn't count.

Part of my routine, my sameness, is having Muffin Monday in the fall.  I hear the geese leaving town early mornings when I am waking up, Dave heads off to Moose Camp with an assortment of buddies, the yard is put away for the winter, wood is stacked on the side of the house and I begin to bake in the mornings.

I'm starting Muffin Mondays with one of my all time favorites.  It is from Ina Garten's Barefoot Contessa cookbook.  They are moist, fragrant and have a bit of crunch from the granola added to the batter and to the top.  They look as beautiful as they taste and they are the perfect way to get into the Fall routine of muffins.  But I think I'll do something totally radical...like bring muffins on Tuesdays instead.

Banana Crunch Muffins
from The Barefoot Contessa Cookbook

3 cups all purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 lb. unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 tsp. vanilla extract
1 cup mashed ripe banana
1 cup medium diced ripe banana
1 cup chopped walnuts
1 cup granola
1 cup sweetened shredded coconut
granola for topping

Preheat oven to 350º F.

Line 18 muffin cups with paper liners.  Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.  Add the melted butter and blend.  Combine the eggs, milk, vanilla, and mashed bananas, and add them to the four and butter mixture.  Scrape the bowl and blend well.  Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter.  Spoon the batter into the paper liners, filling each one to the top.  Top each muffin with granola.  Bake for 25-30 minutes, or until the tops are brown and the toothpick comes out clean.  Cool slightly, remove from the pan and serve.

September 4. 2012     Daylight  14 hours, 13 minutes, 18 seconds     Temp.  54ºF