Our dog Latte woke me up early last Sunday. Her ear was itchy and it needed to be cleaned. She decided to let me know by pacing, panting, continually scratch, and shake her hear right next to my pillow. So I dragged my but out of bed, cleaned her ear while still half a sleep, and instead of going back to bed I camped out on the couch with her and turned on the TV. To my surprise a Mad Men marathon was on AMC. It no longer bothered me that I was up so early on a day off. Now I was a very happy girl; I sat in my PJ’s with Latte and indulged in one of the greatest time period television series ever. I have written on here before about my love for the show and making a “1960’s themed” dinner to celebrate the show with. Why do I love the show you might ask? There are so many reasons. It could be that it is simply beautifully written. It takes you back in time without really feeling “fictional” and it make you love such a flawed character like Don, the leading man. That is when you know there is good writing involved. I have not loved a character or writing like this since the Sopranos or Breaking Bad.
While indulging myself in some Mad Men marathon time, my stomach started to growl. By now, I had walked the dogs during a commercial break and Brian was awake and zoned in on the marathon as well. I asked him what he would like to eat: waffles, pancakes, muffins? Brian’s response: Muffins!?! This was the perfect opportunity for some banana muffins made with buckwheat flour. I whipped up the muffins as fast as I could…I did not want to miss a moment of the marathon.
While the muffins were baking I heated our tea kettle, muffins and tea are perfect for a lazy Sunday morning. The apartment smelled wonderful as they baked and even more enticing as they cooled. As the series marathon was on its last episode of the morning we watched and nibbled on our warm moist muffins. We sipped our tea and basked in how good a lazy Sunday can be. Im so happy my Latte woke me up. If she didn’t I might have missed out on my Mad Men fix and not have had muffins!
Banana Buckwheat Muffins with Pecans (makes 16 muffins)
1 cup Buckwheat flour
1 cup AP flour
1 tbsp baking powder
1/4 tsp sea salt
1/2 cup sugar
1/2 cup light brown sugar
4 oz butter, melted
1 cup of milk
1 tsp vanilla extract
2 large bananas, very ripe & mashed
1 cup chopped toasted pecans
1 tbsp sugar (optional)
First, preheat your oven to 400 degrees and line your cupcake pan with your cupcake wrappers. In a bowl whisk together both your sugars, melted butter, egg, and vanilla until smooth.
Next, in a separate bowl add your flours, baking powder, and sea salt. Stir it all together. Gently mix the four into your sugar mixture. mix it all until well combined.
Then, fold in your banana and pecans. Once it is all well combined you can fill your cupcake wrappers up to 3/4 full. If you like you can sprinkle the top the the muffins with the reserved tablespoon of sugar.
Finally, place the muffins in the oven and bake about 18 - 25 minutes. You are looking for the muffin tops to be firm yet springy when tapped. Let them cool about 10 minuted before serving and enjoying. Will keep for up to four days at room temperature wrapped in plastic.