by Debra on October 6, 2010

Musical pairing – Save Me, San Francisco by Train

Since I’m getting ready to head to San Francisco for the weekend, and since I’m waayyyyy behind on my writing, photo editing and overall blogging schedule, this post is going to be down and dirty quick!  So hold on to your hats, Nellie, here we go . . .

A couple months back, some good friends of ours, Chris and Karen of the fabulous food blog The Peche, had mentioned on Twitter that they were baking up a batch of Banana Espresso Muffins.  Now I must confess that anything with the word ‘espresso’ in it, gets my attention – pronto.  So I tweeted back, ‘recipe please’ and Chris was kind enough to send the link my direction.  And lickety-split, I was in the kitchen slapping these babies together; within the hour, The Professor was singing the praises of Chris and Karen with a mouth full of fabulous muffin . . . it’s ok, The Professor loves me more . . . of that I am somewhat confident . . .

The recipe comes from the two geniuses of Baked fame which makes me even more excited because on our trip to Charleston this past spring, we had the pleasure of visiting their store more than once during our stay.  If you’re lucky enough to live in New York and you haven’t visited, shame on you!  If you live in Charleston and haven’t visited that location, shame on you!  The rest of you visiting either location – they are a ‘must stop by!’ or you get a shame on you too!

By the way, Chris and Karen are also the creative geniuses behind BHF10PP (BlogHer Food 10 PITY PARTY) that has taken the food blogging world by storm; follow along with them this weekend on Twitter (#BHF10PP) when about 350 food bloggers will descend on San Francisco – are you ready San Francisco?  ‘Cuz the city won’t ever be the same!   Chris & Karen have some really terrific swag to be given away throughout the weekend and The Professor and I will be doing a Red Carpet segment via U-Stream on Friday evening – we’ll be live 9-10pm PACIFIC TIME (time approx).  Who knows, we might be lucky enough to score an interview with the fabulous Jaden Hair of Steamy Kitchen, Ethel Merman, I mean, Ree Drummond of Pioneer Woman and the ever-so-uber Elise Bauer of Simply Recipes plus sooooooo many other fun, food-loving and equally fabulous food bloggers!

So without further ado . . .

The Peche via Baked: New Frontiers in Baking
1-1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool  for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.
Yield: 12 very large muffins (or approximately 16 regular-sized muffins)