Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Or for lunch, if you’d like, really.
It has recently dawned upon me that we eat kind of a lot of muffins. Maybe I’ll switch it up next weekend. I’ve been meaning to make brioche. Hmm…
So, last weekend it was these banana muffins. They were good, but once again I’ve run into the problem of baking things not having enough liquid in them.
I never ran into this problem when we lived in the midwest, but I don’t know that I often made muffins from scratch, either. Anyway, I’ve adjusted the recipe and I think it should fix the problem. You can even make a little cinnamon-sugar crumble on top if you like.
This recipe is based on one from allrecipes.com, but I had to add quite a bit of liquid, as previously mentioned.
Here’s what you need:
As we often do, it’s time to apply the muffin method for these babies. Before you start, preheat your oven to 375 and lightly grease/nonstick spray one muffin tin. Mash your bananas, too.
Then mix all of your dry ingredients in one bowl, and add the other liquids to the bowl you mashed the bananas in – EXCEPT the milk. Save that for a minute.
Add the liquids to the solids (again, hold the milk) and gently stir to combine. At this point it’s time for a judgment call about how much more liquid the muffins need. They should look more like cake batter than cookie dough, but not as liquidy as cake batter. You should be able to pour it into the muffin tin, rather than scoop it. So once you’ve mixed everything, stir in the milk a tablespoon or two at a time until it becomes pourable. Then transfer to your muffin tin and bake for 18-20 minutes. Use a chopstick or something skinny to test the doneness – these will look done before they are done.