I could hear the rain pat against the window pane. I was sitting at my desk, finishing an article I had been working on, and then I looked at the clock. 5:45. Déjà!I thought. Not much time before I feed and put Lulu to bed and start to think about dinner.
Patricia, my mother-in-law, was playing with her downstairs. I could hear them laugh; they were obviously having fun. Probably much more than moi and my article upstairs. I smiled, thinking about Lulu playing hide and seek with her grand-ma.
Well, June has just been a crazy month. But Patricia has been a doll with me. She’s come to stay with us for a few weeks, to help so that I could write and, yes, hear it, it’s happening, finish my manuscript. I am handing it to my editor on Wednesday and then I’ll wait for feedback. Oh I just cannot wait for this to happen.
I was starting to feel tired. Maybe hungry.
I need a nibble! I thought.
I walked downstairs to get a bowl of pecan nuts and a glass of water. When she saw me, Lulu’s face lit up with a smile so wide that I could see her bottom teeth; they are the cutest thing! She dropped the white bunny she was holding in one hand and started to flap her arms. “She is in good form,” I told Patricia.
“Do you mind making dinner?” I went on . “I have a pound of veal for stew in the fridge.”
It’s been a treat to have her in my kitchen, playing with my foods and testing some of my recipes too. On my end, I’ve enjoyed having her taste recipes I cooked for the book, and others randomly made. Like these muffins.
They happened quite by accident, as a matter of fact. The truth is that I had a bunch of organic bananas that were so ripe that they needed to find a home.
“I have to bake something with these bananas,” I said to Patricia, holding a bunch of dark-looking ones. “I’d hate to toss them.” It happens, you know, when I am too busy and leave them, unattended. Am I alone to do that?
So I thought about muffins. In fact, I was in the mood for something combining coconut with bananas.
I didn’t have a recipe, but let my imagination lead me. And this is how these muffins arrived on our table.
They use quinoa, hazelnut and buckwheat flours; eggs; coconut oil; coconut milk, bananas and brown sugar. They bake in 25 minutes, are really simple to prepare and completely irresistible. And I don’t mean to be bragging. They might not be the cutest muffins you’ve seen but they are extremely moist, not too sweet, and have the texture I love in a muffin.
“Do you like them?” I asked Patricia when I handed her a plate with a muffin still warm from the oven. We were finished with dinner and were having a cup of tea, watching the Michael Jackson news on TV.
“They are divine!” she exclaimed.
I was happy.
I ate one for my mid-morning snack, one for breakfast, Philip took one to work. Then a friend stopped by and we ate a few with him, and I gave more to Patricia when she left yesterday. So in the end, ours are gone. Partis ! Pouf ! Disparus !
In only a matter of one day.
So I had to share the recipe with you. Hopefully, you’ll like them just as much as we did.
For 10 muffins
*In a pot, heat the coconut oil on low to medium heat until melted. Measure then.
Pour 10 muffins
*faites chauffer l’huile de coco sur feu doux pour qu’elle se liquéfie. Mesurez ensuite.