There are few things in life that evoke such immediate and intense reactions more than scents. Good or bad.
My favorite smelly things in the whole, wide world are…
Fresh baked bread. Yeasty, heady, and the most nostalgic of any scent ever created by mankind. Like, ever.
Black marker. Not the cutesy black marker from your kids’ box that smells like licorice, I’m talking about the black permanent marker that you were never allowed to play with. If it wasn’t poisonous and brain rotting I would smell it all day long.
Lilacs. They are a dominant, yet very temporary, reminder that Spring has finally arrived.
Gasoline. Not diesel and definitely not gas in its exhausted form, but good ‘ol liquid gold from the pump. Which coincidentally would make me instantly vomit when I was pregnant, so why I love the smell so much I couldn’t tell you. You’d think it would have the opposite reaction.
Sweet peas. I’ll take a whiff of sweet peas over roses any day of the week.
Crayons. It’s like opening a box of waxy sunshine.
Coffee first thing in the morning, middle of the afternoon, or at the end of the day. It doesn’t really matter, does it?
Rain on a cool Spring morning or on a hot Summer evening.
Monkey farts. Not real ones, but the ones that are baked in muffin tins.
A strange name for a muffin I know, but tropical flavors like bananas, pineapple, and coconut make me think that this is what monkey farts would smell like, if I was ever inclined to smell a monkey fart.
3 large bananas, mashed
1 egg, lightly beaten
3/4 cup granulated sugar
1/3 cup butter, melted
1 teaspoon coconut extract
3/4 cup crushed pineapple, drained
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup coconut - dessicated, shredded, or flaked
Preheat the oven to 375 F.
In a large bowl, mash the bananas with a potato masher or fork until most of the lumps are gone. Add the lightly beaten egg, granulated sugar, melted butter, coconut extract, crushed pineapple, baking powder, baking soda, salt, and flour. Mix with a rubber spatula until just combined. Do not over mix.
Use an ice cream scoop to evenly divide batter among prepared muffin liners. Generously sprinkle the tops of each muffin with coconut.
Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin tins for 5 minutes before transferring the muffins to a wire rack to completely cool.