Pineapple Coconut Banana Nut MuffinsDo I have a “muffin rule?” I guess I do. A “muffin” needn’t be a “cupcake” in my world. Plainly, a “muffin” is somewhat nutritive, something I can eat for breakfast. Got it?

The “Pineapple Coconut Banana Nut Muffin,” from Bake or Break, was that kind of muffin. The list of ingredients told me so: bananas, pineapple, pecans, coconut. I reduced the amounts here, in order to make only 12 muffins. I chopped my pecans in my food processor, then did the same to crush my canned pineapple chunks. No stand mixer necessary -- I mixed the batter by hand.

After baking for 15:30 minutes, I had a nice moist muffin. Taste banana, pecan, and coconut. Enjoy.

PREP TIME: eat muffins after an hour of minimal prep, baking, and cooling
TASTE: banana, pecans, coconut in a moist muffin (thanks to the crushed pineapple)

Next time, I will put together a powerhouse meal. The “Hoisin-and-Maple-Glazed Roasted Pork Tenderloin,” from the April/May 2017 issue of Fine Cooking, will involve an overnight brine in a mixture including scotch(!). The “Napa Cabbage Slaw with Carrots and Sesame,” from the May/June 2017 issue of Cook’s Illustrated (recipe below), will include a tantalizing reduced vinegar dressing. Come back to my site next week, to see how this all works.

Napa Cabbage Slaw with Carrots and Sesame
Cook’s Illustrated, May/June 2017
Serves 4 to 6

1/3 cup white wine vinegar
2 tsp. toasted sesame oil
2 tsp. vegetable oil
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. grated fresh ginger
1/4 tsp. salt
1 small head napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
1/4 cup sesame seeds, toasted

Bring white wine vinegar to simmer in small saucepan over medium heat; cook until reduced to 2 Tbsp., 4 to 6 minutes. Transfer white wine vinegar to large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

When ready to serve, add cabbage and carrots to dressing and toss to coat. Let stand for 5 minutes. Add scallions and sesame seeds and toss to combine. Serve.