ROASTED BANANA MUFFINS

2 ripe bananas
2 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup milk
1 large egg, beaten
4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 400 degrees F. Place a paper baking liner into each cup of a 12-tin muffin tray.

Make 3-inch-long slit down each banana skin and lay bananas on a baking sheet. Roast bananas until skins turn black and juices in the bananas start to run from the slits in the skins, about 10 minutes.

Remove bananas from oven but keep oven on. When bananas are cool enough to handle, discard peels and place bananas in bowl or large, shallow dish. Mash with fork and set aside.

In large bowl, combine flour, sugar, baking powder, baking soda and salt and whisk to blend evenly.

In another large bowl, whisk milk, egg and melted butter. Stir in mashed banana. Thoroughly combine dry ingredients with banana mixture and stir with a wooden spoon to blend well. Spoon batter into prepared cups, filling about 3/4 full.

Bake until golden brown, or until toothpick inserted in center comes out clean, 15 to 20 minutes.

Makes 12
Source: The PlumpJack Cookbook by Jeff Morgan and Gavin Newsom