Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Sunday, September 18, 2016

Banana Crumb Muffins

Rich with potassium, Banana has been one of the most common fruits you see in any market. Whether it is during the winter or summer, you can always find plenty of bananas. However, this common fruit, was nowhere to been seen in the Western Hemisphere until the mid 18th century. Scholars believe that bananas originated somewhere in South and Southeast Asia and have been migrated through trade to the Western Hemisphere. Only two hundred years later, Central and South America are one of the most important banana growers for the United States and the world. (For more information on the history of the banana, during your spare time, try reading James Wiley's The Banana: Empires, Trade Wars, and Globalization.) 

With this banana that has rich history and journeyed hundreds of miles, I decided to make banana crumb muffins! You do not need a lot of ingredients and the recipe is very simple! 
  1. Mix 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking power, and 1/2 teaspoon of salt.
  2. Take three bananas and mash them. After mashing them, put 3/4 cup of sugar (white or brown), 1 egg, and 1/3 cup of melted butter. 
  3. Take the flour mixture (from #1) and mashed banana mixture (from #2) and mix them.
  1. Place the mixture (from #4) into small muffin cups and sprinkle some sugar and flour mixture on top.
  2. Bake it in a 375 degrees F (190 degrees C) oven for about 15 minutes. To see if it's all done, using a chopstick, poke a hole into the muffin. If the chopstick comes out clean, they're done!

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