In the past week, alot of serious, world changing events have transpired. There's been the nomination of the newest Supreme Count Justice Elena Kagan. A thousand point stock market plunge that took the wind out of the sails of millions of investors. An epic oil spill off the Louisiana coast that will undoubtedly have unfathomable environmental and economic impacts. A ferry crash in Staten Island causing dozens of injuries, leaving hundreds more shaken from the incident.
It's been a rough week America. We could all use a good laugh. And a good muffin.
If you didn't catch Betty White hosting Saturday Night Live this past weekend, boy did you miss out. Her appearance not only brought about astronomical ratings, but was the humorous shot in the arm that we all needed at the end of a crazy week like that one. Betty White was all things she was destined to be... crass, hysterical, and with perfect comic timing carefully crafted over her decades of work in the business. For this momentous occasion, the writers brought back one of the all time best skits in SNL history, the Delicious Dish.
A word of warning; if you have delicate sensibilities, are easily offended or don't care for obvious, coarse, deliciously crude humor, stay away. For all my fellow humor seeking deviants, proceed to YouTube pronto and check out Betty White's muffin skit.
So by now you've either gotten a good hearty laugh, or banished SoCal from your RSS reader. UNFOLLOW! Don't say I didn't warn you.
Wasn't there something about a muffin recipe in this post somewhere? Oh yeah, about that...
Betty White's Banana Nut Muffins
Tweaked from Super Natural Cooking by Heidi Swanson
1 cup whole-wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped
6 tablespoons butter, salted
3/4 cup sugar
2 teaspoons vanilla extract
1 cup vanilla yogurt
2-3 mashed overripe bananas
1/2 tsp cinnamon
2 tsp raw sugar (demerara) or brown sugar
Heat oven to 375 and line 12 muffin cups with paper liners. Combine flour, baking powder, salt, and 1 cup walnuts in a bowl and whisk to combine.
In a separate bowl using a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla, yogurt and mashed bananas. Gently mix in dry ingredients until just combined.
Spoon batter into prepared muffin tins. Top muffins with remaining 1/2 cup walnuts and a pinch of brown or demerara sugar. You may also add a pinch of cinnamon if desired. Bake until golden, about 25 minutes. Fill cups two-thirds full for regular muffins or to brim for a big-topped version. Cool for 5 minutes, then turn out onto a wire rack to cool completely.
Makes 12 very large muffins.