Muffins

I don't know about you but when I make muffins its usually because I have over zealously purchased bananas on a fit of health-minded thinking "I don't loooove banana but they are SO good for you! If I buy them I will eat them this time! I know it." ironically the time I most want a banana is when I'm on vacation and they are $2.50 a piece at the local (trade free, organic, free range, etc) coffee shop. Anyhow, whenever I have a bunch of overripe bananas instead of being all super healthy and smoothie-ing it up, I prefer to wrap my bananas in a sweet delicious layer of carbohydrates. And often chocolate. And sometimes nuts. (Ok, most of the time nuts.) I use them like others use soups or crock pots---my muffins are an excuse to throw in any excess fruit or nut or spare bit of what-have-you. This evening I made banana-cranberry-pecan-chocolate muffins and I'll be damned if they aren't delicious. (Take note Muffin Bakers of America, your new slogan? Muffins! They are like healthy cupcakes!) My theory is that if the flavors individually work together in any combination, the end results will be delicious.

I don't know what it is but Bakers chocolate satisfies something within me. I love the chunky individually wrapped squares and the way it turns into chocolate shavings when I slice it, and how bittersweet it it. Also it is inexpensive. That's not a huge factor in chocolate for me, let's be frank, taste is the biggest factor, but it's nice. The taste isn't incredible, but the satisfaction from unwrapping the blocks and always having chocolate on hand for emergencies (cookies and muffins are emergencies, yes?) is well worth it.

Ta-daaaaaaaah! Behold! The muffin!