Saturday, October 31, 2009

Light Banana Muffins

An overcast Saturday morning, and a bunch of over-ripe bananas, lead to this yummy batch of cakey light muffins.


2 cups plain flour
1/2 cup quick cook oatmeal
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

1/2 cup butter, melted
4 ripe bananas, mashed
1/3 cup sugar
1/3 cup brown sugar
1 tsp honey
2 eggs, lightly beaten

Optional Garnish: chocolate jimmies

1. Preheat oven to 375°.
2. Line a 12 cup muffin tray with muffin cups.
2. Sift the flour, oats, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugars, honey, eggs and melted butter together.
4. Stir the flour mixture into the banana mixture until combined.
5. Divide the batter into the muffin cups - top with garnish if desired.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean.

Monday, October 12, 2009

Easy Grilled Pork Roast

While browsing the local Publix meat department, I found the cutest 1lb pork roast (yes, I said cute).

Since I had the time, I gave it a full days soak in a sweet and savory marinade of whatever I had on hand:

8oz can crushed pineapple
1/2 cup soy sauce
1/4 cup worcestershire
1/8 cup balsamic vinegar
2 teaspoons minced garlic
1 teaspoon red pepper flakes

mix everything together in a ziptop bag and add the roast

Squeeze all the air out of the bag, give it a twist so the entire roast is submerged, and throw it back on the fridge for a few hours.

Light up the grill. Drain and discard marinade, and sear the roast over direct heat on all sides. Move the roast to one side and cook with indirect heat until a meat thermometer reads 160° (around 30 minutes per pound). Let stand for 10 minutes before slicing.