It was the summer of 1996, my hubby and I went to a Grateful Dead concert. Before leaving for the show, he warned me not to drink any of the Dead Heads water if they per chance offered it to me for fear that it could be spiked with acid or some other
It was an extremely hot day for as you may or may not know, July in Missouri can be miserably hot and humid. We arrived to the show early to hang out in the parking lot with some of our friends and watch the Dead Heads twirl about in their bare-feet and homemade clothing. Clove cigarettes were all the rave at the time and I may have had a few along with a few alcoholic beverages. While I was smoking and partaking in the drink it should have been the water we brought along that I was drinking. Alas, at 21, you would rather drink something of the alcoholic variety.
It was time for the show to begin! We packed up our belongings and headed off to the stage. Everyone was walking in front of me as I tagged along. We were weaving in and out of cars and Dead Heads and it all was starting to blur together for me. I was hot and dizzy and my eyesight was starting to fade. I couldn't find my voice to yell for my hubby who was getting further and further ahead of me. I remember a shot of pure blackness and I was on the ground tumbling amongst the Dead Heads. I woke up in the middle of a circle of Dead Heads and they were pushing a milk jug full of Dead Head water at me encouraging me to "drink, man!" I was so thirsty from dehydration, I couldn't resist. Water never tasted so sweet. By that time, my hubby realized I was no longer behind him and he retraced his steps to find me sitting amidst a circle of Dead Heads, drinking their water.
May I suggest you play the Grateful Dead as loud as you dare while making these muffins because they are so absolutely groovy! Just be sure to drink plenty of water.
Banana-Spice Muffin with Walnut Streusel
Yields 12 muffins
For the streusel
1/4 cup toasted chopped walnuts
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. unsalted butter, melted
1/2 tsp. ground cinnamon
For the muffins
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. each baking soda and ground cinnamon
1/4 tsp. each ground nutmeg and kosher salt
1 cup low-fat vanilla yogurt
1/2 cup mashed ripe banana
2 egg yolks (reserve whites)
3 Tbsp. unsalted butter, melted
2 egg whites
Preheat oven to 400. Line a 12-cup muffin tin with paper liners and coat with nonstick spray (I used liners).
Stir together walnuts, 2 Tbsp. flour, brown sugar, 1 Tbsp. butter, and 1/2 tsp. cinnamon for the streusel; set aside.
Combine 2 cups flour, granulated sugar, 2 tsp. cinnamon, baking powder, baking soda, cardamom, nutmeg, and salt in a large bowl.
Whisk together yogurt, banana, egg yolks, and 3 Tbsp. butter in a bowl; stir into dry ingredients to combine.
Whip whites in a bowl to stiff peaks; fold into batter. Divide batter among muffin liners (I use an ice cream scoop) and divide streusel among muffin tops. Bake muffins until a toothpick inserted in the center comes out clean, 15-20 minutes.
Per muffin: Calories 206; Total Fat 7g; Cholesterol 46mg; Sodium 164mg; Protein 5g
Source: Cuisine Lite