You can't tell from the photo, but the batter in the muffin tin is frozen. Freezing muffin batter has been a true workday breakfast epiphany -- no more sad Sally granola bars, no more watery, eight-dollar smoothies from Plant, and no more stale office cereal. Frozen batter means you can have freshly baked muffins whenever you please (whenever you please!), and the toaster oven is perfect for baking up just one or two. It's often tempting to crawl back into bed with a warm muffin and catch up on Moth podcasts instead of making your way to the office right away, but try to resist it...or not. Different muffin recipes specify different oven temperatures and baking times, but I've found that 375°F for about 25-27 minutes has so far worked for a variety of frozen muffin batters, including banana, lemon poppy seed, blueberry, and fruit bran.
While waiting for the muffin batter to freeze (once frozen, I place the muffin batter cups in a Ziploc bag), I watched the Québec episode of Anthony Bourdain's Parts Unknown. It was an unexpectedly pretty piece of television, and also very romantic (train travel!). It made me want to have dinner at L'Affaire Est Ketchup, then go buy a tin of foie gras to eat slowly on a train headed west.
Banana Millet Muffins
Adapted from Smitten Kitchen
Makes 12 muffins (or 1 standard loaf cake, see note below)
1 1/2 cups (192 gm) white whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
4 medium or 3 large over-ripe bananas
1 large egg
1/3 cup (70 ml) olive oil
1/2 cup (115 gm) turbinado sugar
1 teaspoon vanilla extract
1/2 cup (95 gm) uncooked millet
Preheat oven to 375 degrees F and line a muffin pan with paper liners.
In a small bowl, stir together white whole-wheat flour, baking soda, salt, cinnamon, nutmeg and cloves.
In a large bowl, mash bananas with a potato masher or wooden spoon until smooth (does not have to be perfectly so). Beat in egg, then olive oil, turbinado sugar, and vanilla extract.
Add the dry ingredients to the wet ingredients, and stir in until just combined. Add millet and stir to evenly distribute millet throughout batter.
Divide the batter among the muffin cups, so that each cup is about 2/3 full. Place in oven for 20 to 25 minutes (add a couple extra minutes to baking time if muffin batter is frozen), or until a toothpick inserted in the center of a cup comes out clean. Allow to cool in pan for 5 minutes.
*Note: To make a loaf of banana bread instead of muffins, bake the batter in a loaf pan (about 9x5 inches) lined with parchment paper at 350 degrees F for 40 to 50 minutes. Can also add 1/2 cup (110 gm of chocolate chips. I like to make a double batch, one loaf to enjoy for the next several days, one loaf to slice and freeze.