In food news this week, the Smithsonian is hiring a permanent curator of food and wine history.
In “What’s for Dinner?” Joy is cooking up her favorite dahl.
In “How’d You Make That?” Marisa has a muffin recipe:
Banana Oat Blender Muffins
1 ¼ cups rolled oats
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 overripe bananas
1/3 cup real maple syrup
¼ cup neutral oil
Preheat the oven to 350°F/177°C. Lightly oil a standard 12 cup muffin tin.
Place the oats in a blender and process until they have transformed into flour. Add the baking soda, baking powder, salt, and cinnamon and pulse to combine.
Add the bananas, maple syrup, eggs, and oil and process until smooth.
Portion the batter evenly between the prepared muffin cups. Bake for 15-18 minutes, until the muffins have risen nicely and a cake tester comes out mostly clean. Remove from the oven and let them cool for 10 minutes in the cups. Run a butter knife around each muffin and remove from the cup, placing on a rack to fully cool. Muffins will keep 2-3 days on the counter, a week in the fridge, or for several months in the freezer.
In our Wildcard segment, we talk all things melon.
And in What We’re Loving, it’s smoked fish for Marisa this week.
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