This cold weather makes me want my honeymoon and all of the warm, sunny, rum-drenched air of Jamaica back.
It makes me want to curl up with my hubs and pretend that we are on vacation and don’t have to get up early in the morning.
But you know what else this cold weather makes me want to do?
Should you ever have the opportunity to stay at Couples Negril , you will find the people beautiful, the music intoxicating, and, the rum. Yep, that’s basically it: the rum. In Jamaica, the rum flows like ocean water: strong and everywhere. Rum punch, rum runners, rum cakes, daily rum drink specials at the plethora of bars permeating the place, rum everything–even rum cream, which is totally scrumptious.
And then, of course, is the Bananas Foster. Which my father-in-law happens to be a master of.(He is not Jamaican, no….but close.) His Bananas Foster brings your mouth to a most tropical place that beckons to be returned to. Which I would like to do. Right now.
I know that it it entirely impractical to believe most of us can jet off to the islands whenever the whim hits, but it is entirely practical to bake Jamaica into a muffin.
All you need are some bananas and some rum to make an ordinary muffin a Bananas Foster muffin!
For a tropical and comforting treat on a cold day when all you long for is hot sand, exotic fruits, and steel drum bands, sink your teeth into one of these babies:
BANANAS FOSTER MUFFINS
1–Beat 2 eggs, and pour them over 3 bananas that you’ve mashed up. (They should not just be freckled; they should have a tan—just like the kind you would have if you were in island paradise right now). Preheat your oven to 350.
2–Add to these bananas 1/2 stick of butter, melted, and 1 cup dark brown sugar, packed. And then for the fun part: pour in a delicious and smooth 1/4 cup dark or spiced rum, whatever you happen to have in your home bar.
NOTE: instead of mixing this up with a spoon, I just mash it all up together with my potato masher–works like a charm!
3–Pour this into a medium skillet and cook over med-low heat until bubbly.
NOTE: at this point, if you decide AGAINST making muffins, turn off your oven and pour this over ice cream and have dessert instead of breakfast!!! And WHY NOT!!!?? This is supposed to be similar to vacation eating, no?
4–Stir in 1 1/2 cups flour and 1 tsp. baking soda until just blended. (Don’t worry about any lumps, lumps give it character–and overbeating those lumps are just gonna beat you, honey: you’ll get tough muffins that don’t rise very nicely!)
5–Bake for 20-25 minutes.
Now, at this point, you have two choices: make a glaze or coat with icing. The recipe will be the same; the only difference is when you top the muffins. For a glaze, pour it over while the muffins are still warm. For an icing, wait till they’ve cooled.
**Take 1/3 cup of powdered sugar and 1 T. of rum and mix. Add a small dribble or so of milk until it reaching icing consistency. Taste–it will taste very rummy–but if you think it’s too strong, make a glaze—it mellows out the flavor.
Also, feel free to add any chopped pineapple to your blend of banana mix (about instead of three bananas, you can mash 2 and add 1/2 cup pineapple, drained) and you can certainly add toasted coconut to your topping.
Who would have ever thought that one little muffin like this:
could bring you here: