The Posts I Cook From: 2011

About 20 years ago I had a friend in England who I wrote letters to.  Every time one of us wrote a letter we began with a paragraph apologizing for taking so long to write.  Until one day we decided that was a colossal waste of our time.  We knew that both of us were busy, or just lazy, and there would be lapses in our correspondence, so we could just assume the apology was not necessary, and implied.  I have been busy in the kitchen since I last wrote.  I am also happily writing as I have a new freelance food writing assignment.  I will tell you more about it later, for now I am a little afraid of jinxing it.  So just know I have news to come in the next few months, and I promise some blog posts.

Last year I did an end of year round up of The Posts I Cook From: 2010, in order to declare this a blog tradition here is the one for 2011.  These are the recipes that I pull out my computer to make, where I actually follow my recipe.  The times that I do not wing it in the kitchen.

Red Cabbage Salad with Carrot Ginger Dressing

This dressing served with shredded red cabbage has become a staple in my house since I first made it last winter.  Not just a recipe I prepare because my CSA gifts me with cabbage and carrots, as I find myself intentionally buying red cabbage to make this salad on a regular basis.  Even Sebastian, my 9 year old, will eat it on occasion.  When he does he never fails to point out that really, he does not like raw cabbage.  I think the more of it he eats, the less he should be making that claim.

Par Boiled Brown Rice

I have referred to this post and the steps for par boiling brown rice on numerous occasions since posting it here.  However for complete truth in posting I found Saveur's perfectly cooked brown rice instructions and my loyalty has now shifted.  However I am including it here because I did cook from this post in 2011, and this was a great way for me to show you this other method.

Sour Cream Spelt Waffles

These are my favorite waffles, they are the easiest to make because the egg whites are not whipped, and  they are rich and delicious.  Ever time I make them Julian gets mad that once again I have not made Sugar Waffles, and then he sits down and eats a whole pile of them.  Many nights when I cannot think of something to make for dinner these waffles end up being served, and nobody complains.  (All right Julian complains, but there is no way I am making a yeast waffle that has to rise for over an hour and is studded with sugar for dinner.

Baked Apple Puff

I don't really cook from this post, Lewis does.  However this is still a family favorite.  Although everyone but Lewis prefers it without the apples, just plain with fresh lemon juice squeezed over the top.  Mornings where Lewis is particularly hungry he makes one plain and one with apples, then he is guaranteed more then his fair share of the apple one.

Browned Butter Blueberry Muffins

These muffins are now my go to blueberry muffin recipe.  The ones I make when I pick far to many berries at the U-pick farm, or I just have a craving.  They are balanced and sweet enough with a rich nutty flavor from the browned butter.

Armenian Lamb Sausage Pasta

This will always be my favorite pasta sauce, better then any I have had in a restaurant.  Now I finally have the recipe written down so maybe someone else in my family could make it some time, it is easy enough.

Whole Grain Popovers with Strawberry Butter

Popovers are one of the breakfasts that my children cheer about every time I serve it.  Having the post to cook from means I have all my notes and adjustments easily available.  The amazing thing is how little butter is in them, just enough to grease the tins.

Eggs Benedict With Whole Egg Hollandaise

For the times I really crave eggs benedict this is my go to recipe.  The whole egg hollandaise is just as rich and creamy as the egg yolk only version, but this way I don't have to worry about using up the egg whites (or should I say wasting).

Sour Cherry Raspberry Lime Jam

This is one of my children's top jam flavors of 2011.  One I will be putting up multiple batches of every summer to make them happy.  This recipe also ensures their happy cooperation in mom's sour cherry picking insanity.

Sour Cherry Petit Petit Jam

One person I gave a jar of this jam to said she and her parter almost came to blows over the last spoonful.  Deep, rich, cherry flavor to spread on toast or warm up and drizzle over ice cream or cheesecake.

Baked Tomatoes with Cheese

I love this recipe enough that in the last month I tried to recreate it with frozen tomatoes.  I would not recommend trying them that way.  Instead you should bookmark the recipe for the height of tomato season.

Green Tomato Beef Stew with Jamaican Spices

I cannot wait for green tomatoes to appear on my plants so I can make this again!  A use for green tomatoes that is not just because I am desperate to use them up, but instead one I am looking forward to eating.

Steakhouse Style Sear Roasted Strip Steak

Ever since trying this technique for making steak I have not bothered with any others.  In my house we share one small steak for dinner, so this makes the most of it.  Evert time I have made it, no matter how distracted I am, the result is perfect.

Tuscan Cannellini Beans with Sage and Onion

I made this dish again at Thanksgiving and everyone agreed they were a welcome addition.  Okay, my nieces may not have agreed.  But then again my brother made them pasta with nothing on it to eat for dinner that night while everyone else feasted.  So that may be a sign that this dish is full of flavor and satisfying.

Chocolate Marmalade Sandwich Cookies

I made these cookies again as soon as the first batch was eaten.  The second time I used David Lebovitz's chocolate tempering instructions and I was successful.  I also made the cookies by rolling out the dough and cutting them out with a square cutter.  I found this much easier and the cookies were just as good.  I would have taken new photos of them, if they weren't eaten so fast.

Browned Butter Blueberry Muffins

I found this muffin recipe on my friend Ann's blog Thibeault's Table.  The idea and description were so appealing I set out to try them right away.  Conveniently forgetting my sinuses were blocked plaguing  me with an inability to taste my food.  Besides from the obvious frustration caused by not tasting my food for over a week, I was also unhappy to discover I still eat more than I should when food has only texture, sweet and salt.  So as the rest of my family exclaimed over their goodness I was able to detect the correct level of sweetness, enough salt and a perfect texture.  The scent of blueberries, the flavor from the 3 types of flours and the browned butter were all lost on me.  However I still knew I had finally found my blueberry muffin recipe and I would share it here later (once I had tasted them).  The rest of my family could taste them and both boys happily ate them for breakfast 3 mornings in a row, something that never happens.

By the end of last weekend I could smell and taste again and so on Mother's Day I made a batch of these muffins.  Lewis was going out of town, yes on Mother's Day, and I wanted an easy no argue breakfast the next day.  I reduced the sugar because I knew we would prefer it and to test if I could make them for the preschool.  Federal reimbursement guidelines require that in baked goods, sugar be no more than half the volume of flour.  (Although you can serve all the trans fat, high fructose corn syrup, fried food and flavored milk you want!)

When I browned the butter and poured it into the batter the aroma of caramel drifted up.  The finished muffins do not taste of caramel, instead the browned butter adds intensity and a nuttiness that tempers the sweetness.  The 3 flours add their own flavor plus keep you from being hungry 20 minutes later.  The more I play with whole grains in my baking, the more I love the dimension they add.  Not the heavy wheat flavor we all remember but rather an actual flavor where white flour is just blank.  Of course this assumes you are using flour that has not gone rancid.

Browned Butter Blueberry Muffins
Adapted from Thibeault's Table

I have made these with both frozen local blueberries and frozen wild ones.  Both worked wonderfully, just taking longer to bake.  I am also going to make them with raspberries, frozen for now and fresh in a few months.

14 Tablespoons unsalted butter
2/3 cup whole milk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup sugar
3/4 cup brown sugar
3 teaspoons baking powder
1 1/2 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat pastry flour or white whole wheat

1 cup spelt flour

4 cups fresh or frozen blueberries (if using frozen berries leave them frozen)

Put the oven rack in the upper third of the oven and preheat to 375°.  Line muffin tins with 24 liners and set aside.

Melt butter in a small saucepan over medium heat (it is really best to use a light colored saucepan so you can judge the color of the butter, I used a dark blue one because it was the perfect size and regretted my choice).  Watch the butter closely once it is melted.  Continue to cook until the crackling subsides and little brown solids form in the pan.  It should smell nutty when done.  Remove from the heat and set aside.

Whisk together milk, eggs, egg yolks and vanilla until combined.  Add Browned butter and whisk until fully incorporated.  Add sugar, baking powder and salt and whisk in well.  Add flours all at once and stir gently, stirring to the bottom of the bowl under the batter to incorporate all the flour.  Gently fold in the blueberries until they are evenly distributed.

Divide the batter among muffin cups and bake until a wooden pick or knife inserted in the center of the muffin comes out clean and the muffins are golden brown.  They should take about 18 to 20 minutes when made with fresh blueberries and 32 to 35 minutes when you use frozen  (I used convection  for the last 5 minutes to brown the tops and because I was getting bored with checking on them).

Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

The Posts I Cook From: 2010

I have been reading all sorts of round up posts over the last week as bloggers summarized their year in blogging.  Most were a list of the tops posts based on page views or number of comments.  Perhaps I am just more cynical then some but I don't fully trust my statistics or their significance.  I know that largely my most popular pages are the ones that are featured on Foodgawker and Tastespotting.  Comments seem like a more accurate method, although even then it could just be most controversial, heart wrenching, timely, or just the ones with the most visits, or the best photos.

So instead I decided to give you a list of the posts I actually refer when cooking.  As an added bonus this means I know the recipes work as written. These are the posts I actually pull out my computer and cook from, the ones where I have to refer to what I have written to get it right.  Originally I was going to include 2009 as well as I never thought to do this last year.  However the list complied form both years was far longer then I was expecting, so I will save that for a another post.

Sesame Glazed Baby Bok Choy

My CSA has not grown bok choy for the entire time I have been a member (this summer will be our 12th season) so it is not one of the vegetables I am constantly looking for new preparation methods for.  Maybe if we had it more often we would grow tired of this recipe.  So far we all still love it (okay, I admit it, Julian as refused this dish every time I have made it.  So we all still feel the way we did the first time I made this).  The leaves have a concentrated umami, earthy flavor while the stalk is tender and almost melting and juicy.  If our CSA adds bok choy to the rotation I may need to search out other recipes, but for now we are happy.

French Crepes

These crepes have been a regular weekend breakfast for several years now.  Sebastian and Julian would much prefer they were served on the weekdays as well.  If my week day routine allowed for either Lewis or myself to spend the time at the stove making them everybody would be happy.  The recipe is for a true french crepe, taught to me by a lovely french women.  Most of the time we serve them with an array of jams, although I have been known to make chocolate ganache or warm up some Dark Chocolate Caramel Sauce to spread on them.  They also work beautifully with savory fillings.  On the rare occasion there are any left after breakfast I have created delicious dishes just by filling them with leftovers.

Sour Cream Banana Muffins

The more I make these muffins the more I appreciate them.  Which is a good thing, as they are on the menu for the preschoolers breakfast so I am making large quantities of them once a month.  I have started to use Greek yogurt in place of the sour cream and only 1/4 cup of white flour.  I plan on trying it with all white whole wheat next time.  The first time I made them at work I baked 12 extra for the staff to share.  However they had a little trouble sharing properly, with some people helping themselves to a second muffin before other folks even had one.  I received this e-mail about them recently:

Hi Robin,

I thought you'd be happy to know that this year, as holiday gifts . . . I baked banana bread using your recipe for banana bread muffins. Anna, Tavi and I had a loaf for brunch today and it was delicious. I consider that to be a testament to the recipe more than the chef as I am a strict instructions follower. In fact, I was terrified to see that the bread hadn't cooked through after twenty minutes. Tavi had to talk me down, reminding me that muffins bake through much faster and that I would probably have to wait an hour.

Best,

David

Banana Cocoa Pancakes

These have not usurped our regular pancakes in our normal breakfast rotation but they sneak in every now and then.  I just made them again yesterday morning and had the inspiration for this post as I pulled out my computer and used my own blog for reference.  They have a heartier taste then a standard pancake with a pronounced sweetness from the banana (or maybe that is the maple syrup I generously pour on top).  They also reheat really well for later enjoyment.  The flavor profile is mostly banana, I know one readers husband was disappointed that the cocoa was not more pronounced

Oatmeal Lace Cookies (can be gluten free)

Since I posted these they have quickly become my favorite cookie.  They have a subtle flavor with a pronounced vanilla flavor.  Crisp in a delicate shattering way.  Most of the time I prefer chewy cookies to crisp ones but they are still delicate and tender in their texture.  Plus they have a sweet nutty flavor from the oats that may even convince you they are health food.

Rhubarb Apricot Jam

When I first created this jam I had a moment of panic that we would never have enough to last the whole winter.  At the rate it was disappearing I was not even sure we would have enough for the summer months.  When friends who live by a Trader Joe's came to visit I requested the California apricots I needed to make more (okay, I may or may not have threatened denying one of my visitors, who is known to spread obscene quantities of jam in any breakfast item, a taste of the new jam if they did not bring some).  We now have a healthy stock pile and I feel confident we have enough to last until spring. However our love for it is still strong.

Tomato Orange Marmalade

Tomato Orange Marmalade became a kitchen responsibility the first time I made it.  A preserve my family suddenly needed to have around that could not be found in the store.  Happily it is also one of the canning projects I find the most satisfying.  It bubbles away on the stove for a long time looking nothing like a cohesive preserve.  Instead it looks like a pot full of liquid with random citrus peels floating in it.  Then there is a moment when everything comes together and looks like one thing.  All year long we happily spread it on toast, peanut butter sandwiches and crepes.  It does not taste like tomatoes, instead it has a mellow bright flavor without the usual bitterness of marmalade.  The taste is good enough that when I offered the Burlington Free Press photographer a taste when he was here for an article on canning he could not keep himself from double dipping.  I did think of killing him, but instead I gave him a jar.

Pumpkin Pie with a No Roll Crust

I have probably baked more of this recipe then any other I have mentioned here.  After preparing it with the preschoolers I taught folks how to make it in a cooking class.  The following week I added to my tally by baking over 25 of them for the Family Room's Family Supper.  Even when baking it in quantities that involved pouring several quarts of heavy cream and 36 eggs in a large vat some people said it was the best pumpkin pie they have ever had.  Then for Thanksgiving my boys and I baked it with a friend I used to babysit for when he was a baby.  It was his contribution to a pot luck Thanksgiving.  I have also used the crust, without the sugar and cinnamon, on quiche.

Annie's Salsa

This recipe is not one that I have tweaked or played with for several reasons.  The first one is safety, it is safe as written, so I change how spicy it is by swapping hot peppers for mild ones or vice versa, however the basic ratios and amounts all remain the same.  The other reason I don't play with it, putting my own personal flavor profile on its established framework, is it is perfect, as written.  My friend Annie put in all the work finding the right balance and then having it tested for safety.  Now I just receive the compliments.

Soy Braised Cabbage

I just prepared this again the other night using only soy sauce (no Bragg's) and green instead of red cabbage.  I asked Sebastian to take a taste from my plate and he screwed up his face in disgust and then obliged.  He chewed, thought for a minute and began making place on his plate.  "I'll have some of that." Pretty good from someone who does not like cabbage.  However this recipe does not have the bite of raw cabbage or the flavor of most cooked cabbage.  It is darkly rich and savory and one that most people would never think was cabbage.

Triple Chocolate Triple Layer Peppermint Bark

The only reason not to make this recipe is you have a New Year's resolution not to eat sweets.  I gave some to a neighbor when she was out walking her dog and she told me she ate all of it before she returned home.  I am not usually a fan of white chocolate but this one only serves to make the peppermint smoother and contrast with the other chocolates.  The holiday season may be over but this recipe still deserves to be enjoyed.  If you need an excuse, make it for Valentines day.  Although if you make it now you will need a new batch long before February.

Dark Chocolate Rosemary Muffins and Schools

I was not originally planning on posting this recipe here.  The recipe it is based upon has already appeared on several food blogs but got mixed reviews from my family.  Lewis and I both thought it was pretty good but neither of us loved it, that might be because we are not huge rosemary fans.  Sebastian and Julian both felt it was a complete waste of chocolate, I think they questioned my sanity.

The day I served them for breakfast, there was a potluck to celebrate the last day of preschool for Julian's class.  I looked at the 14 muffins that remained after breakfast and decided to take them as our contribution for the many adults who would appreciate them.  The muffins where a huge hit with the staff, one of them "stealing" one to bring home to his wife and asking hopefully if I was going to feature them here.  I told him how to get the recipe and then listed most of the changes I had made.  I liked them better the next day as a snack instead of breakfast.  The rosemary is really very subtle, hard to even pinpoint what it is.  I know I will be playing with the recipe even more later.  For this week though I will be spending time away from my family and kitchen to attend interviews for a school principal at an Elementary school in Burlington.

The principal who is being replaced is stellar and she does not want to leave her job, the school, school board and superintendent do not want to replace her either.  She has no choice and neither does the school system thanks to federal legislation that desperately needs to be rewritten.  We need legislation that will help our schools instead of penalizing schools who serve the populations most in need.

The short story is please call your congressmen and senators and demand that No Child Left Behind and ESEA do not penalize schools for low test scores, especially as the legislation does not take into account individual student growth, home language or in the case of a child with an individualized education plan (IEP) the students actual goals.  How can a child who has moved to this country a year ago and does not speak English at home score well on a standardized test?  What if that child's home language is Mai Mai, which is not a written language?  Why are the tests administered in the fall when children's learning often loses ground over the summer?  Why are we expecting all students to reach the same goals at the same times, rather then looking for each child to make progress in their learning based on where they started.

If you are still here for this rant, thank you.  Now that you have read all the way through please make your voice heard before this legislation requires another top rated principal be replaced.  I attended a town meeting about this legislation with Senator Bernie Sanders where he was saddened to hear she needed to be replaced.  After the meeting his chief of staff, Huck Guttman spoke with myself and 2 friends and described her as,  "One of the top ten principals in Vermont."  She spent her free time working to improve her school, she helped in the cafeteria at lunch every day to help the students make healthy choices, because she understands how nutrition impacts learning.  She spent forty minutes on a parking lot telling me about her school and the exciting changes they have done as one of 2 magnet schools in Vermont.  Changes that will take years to show up in the test scores because children are not cars built in a factory.  When you change what you are doing on a factory floor the new products will be rolled off the line right away.  A school has to start where students are and help them to achieve more.

And now, if you are still there, let me reward you with the muffin recipe.

Dark Chocolate Rosemary Muffins
Adapted from Good to the Grain by Kim Boyce (I still don't have a copy so feel free to send me one, perhaps as a belated 40th birthday present.  I actually found the recipe on The Wednesday Chef.  You should go check out her post as well, she has the recipe posted as written, with spelt flour.  I would have used the spelt if I had it on hand.  Although I would have then subbed in white whole wheat flour for half the white flour.)

3 eggs
1 cup extra virgin olive oil or olive oil (the better the oil the better the cake)
3/4 cup milk
1 tsp vanilla extract
3/4 cups sugar
1 1/2 tsp baking powder
3/4 tsp fleur de sel (I am currently out of kosher salt)
1 1/2 Tbsp fresh rosemary very finely chopped
1 cup plus 2 Tbsp whole wheat pastry flour
1 cup plus 2 Tbsp unbleached all purpose flour
6 ounces bitter sweet chocolate chopped into 1/4 to 1/2 inch pieces (the original recipe calls for 5 ounces but I did not want to save the last ounce from the bar)

Preheat the oven to 350° and place liners in 18 or fewer muffin cups (I made 18 muffins with this recipe but wished the muffins were larger.  Next time I will make 16 muffins.

Whisk the eggs with the olive oil, milk, vanilla and rosemary until thoroughly blended.  Add the sugar, baking powder and salt and whisk to blend.  Add both flours and gently fold them in until just combined and then stir in the chocolate.

Divide the batter (it will be thinner then most muffin batters) between the prepared muffin tins and place in the oven.  Bake for 25 to 30 minutes or until a tester comes out moist but without any wet batter clinging to it.

Sour Cream Banana Muffins

The other night I made banana muffins that were so good I just have to share with you. I would give you an actual taste, but now they are just a memory. They were soft with a delicate crumb and a pronounced banana flavor that remained subtle. They weren't overly sweet, which is a little surprising as the original recipe is for a banana cake, not a muffin. I made them to be nice to Lewis who has been putting up with my whining and low grade cooking since the beginning of the year. Tp begin the year I got a miserable cold that morphed into bronchitis. I'm still not totally done with that foul illness, but I have gotten back my will to cook. That really was the most troubling of my symptoms for my family.

Lewis makes breakfast on most weekday mornings and he was wondering what we could have the next morning. I said no to making another loaf of the bread machine bread, which helped us get through the month. So while Lewis read to the boys for bed (we take turns, each reading our own chapter book to them), I scrounged for ingredients in my kitchen and inspiration for muffins. I always have overripe bananas lurking in my freezer (the ones I have are far sorrier looking then the ones in the photo above, they are not really photo worthy). So I perused some of my favorite blogs to see what recipes I could find. For my first real baking in a month I wanted to make something new, not my regular banana bread muffins. Molly at Orangette blogged about this banana cake recipe and as I looked at the ingredients I became hopeful. Hopeful that this cake would be as good as the banana cakes from Eli Zabar's that I fell in love with last time I was in New York. The ingredient list was the same so I forged ahead, making them as individual muffins so I could feel like it was breakfast.

The resulting muffin was just what I was looking for, although happily not as sweet as the cake from Eli Zabar's. If I am going to bake a cake as muffins and serve them for breakfast it is better if they aren't sticky sweet. I may in the future try them with less butter and sugar but really I will probably just bake them up following this same recipe. I wouldn't want to waste perfectly good ingredients or my time in the kitchen on a botched rendition. At least I added whole wheat flour.

Sour Cream Banana Muffins

Adapted from Orangette and Gourmet

1 stick (1/2 cup or 4 oz's) unsalted butter at room temperature

3/4 cup light brown sugar, not packed, after all I was making muffins and not cake

1 large egg (place the egg in a bowl of warm water until you are ready to use it)

3/4 cup overripe, very brown bananas, puréed (I puréed mine with an immersion blender)

1/4 cup sour cream

1 tsp vanilla extract (I often up the vanilla extract in recipes, it makes them subtly better)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (I used Kosher)

3/4 cup white whole wheat or whole whet pastry flour

3/4 cup unbleached all purpose flour

Place the oven rack in the middle position and preheat to 350° Fahrenheit. Line muffin tins with 12 liners and set aside.

Beat the butter and brown sugar in a stand mixer with the whisk attachment or in a mixing bowl with an electric mixer on high speed. The mixture should be pale and fluffy, stop and scrape down the bowl as necessary. Add the egg and mix until well combined, then add the banana purée, sour cream and vanilla extract. Mix to combine well and add the baking powder, baking soda, and salt and mix before adding the flours and mixing on low speed. Make sure to scrape the bottom and sides of the bowl and mixing one final time, although mix only until combined to prevent overmixing (if you mix to much the flour will form gluten strands and the muffins will be tough).

Divide the batter evenly between 12 muffin cups and bake in the center of the preheated oven for 20 minutes or until a toothpick or knife inserted in the center comes out clean (It can be moist from the butter but there should be no batter). Allow to cool in muffin tins, store in an airtight container. These go especially well with a strong cup of coffee, although Julian didn't seem to mind them without coffee. Sebastian didn't like them, but he didn't like the cake from EAT either.

Banana Muffins

When I decided not to buy processed food a large hole was created in our breakfast rotation. Sebastian is probably part nutri-grain waffle as I ate so many of them when I was pregnant with him. He would sometimes happily eat them for dinner and lunch as well. However after reading the ingredients I stopped buying them, cold turkey. I tried freezing my waffles, but he never really took to them as toaster waffles. He will happily eat them when fresh but to him a toaster waffle is different.

For me there are only so many days that I can eat toast, even with the range of homemade jams in the house, before I get bored. So I began making mini muffins. Mini muffins also work wonderfully as snacks. Although sometimes my boys grab the container and eat them all. This is one of my favorite muffin concoctions, it is not too sweet, is still yummy after a few days, and they are super moist. I always have a huge collection of over ripe bananas in the fridge so I can make them at a moments notice.

As I was making breakfast this morning my boys were building a lego zoo. They decided that there was a chipmunk that had been rescued and they were nursing him back to health. "Chippie is doing much better because of all the healthy food we are feeding him. Good thing we are bringing him all that food from the local farm." Apparently I can brainwash my children. The bananas weren't local, although one of the employees at the co-op told me once that they had a customer ask for local bananas. Another cashier mentioned the time he had a customer ask for free range pumpkins.

Banana Muffins

1/2 cup butter at room temperature
2/3 cup sugar
2 eggs
1 tsp carob or regular molasses
1 cup mashed very ripe bananas (better to have slightly more then less)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp unsweetened coco powder
1/4 tsp ground ginger
1 cup whole wheat pastry flour (or white whole wheat flour)
1 cup unbleached all purpose flour
1/3 cup buttermilk (or 1/3 cup milk with 1 tsp lemon juice or white vinegar added)

Preheat the oven to 350 ° Cream the butter and gradually add the sugar. When well mixed and light add the eggs, bananas and molasses and mix until thoroughly combined. Next add the baking soda, salt, cinnamon, coco powder and ginger and mix well. Slowly add the milk and flour, alternating between wet and dry ingredients, beginning and ending with the flour. Blend well after each addition. Scoop the bater into ungreased silicon muffin cups or well buttered metal muffin pans. bake in a preheated 350 ° for 20 minutes for mini muffins and 25 for regular muffins.