I know I’ve been MIA recently, life has somehow gotten in the way of blogging. The kids are off school, Mr B has kept me busy with catwalk pix from the Autumn Winter shows & I’ve recently discovered the joy of slideshows & Vimeo.
My biggest boy is doing a damn fine impression of being a teenager – he took off with his friend yesterday afternoon & won’t be back until tomorrow morning, when he plans to shower, change & head out again with his little bro & their friends. He’s 10. I’m getting a good idea of what life will be like in a few years time.
So as the early Spring sun shone, Mr B hot footed it to London to shoot a press event for one of his lovely PR clients & so littlest man & me spent the day in the garden making the most of the sunshine & getting down & dirty digging.
Five hours later, with two wheelie bins piled high with weeds & mud in our hair, we needed something sweet & delicious to nibble on with our evening movie (retro 80’s John Candy, Cool Running. Fab).
So, with a birthday brunch on the cards for Sunday, we decided to make the most of the manky bananas at the bottom of the fridge & took to making some mean muffins. You don’t even need a whisk, they couldn’t be simpler.
It’s a good job we doubled up & made 24 (I’m going to freeze a batch), 4 have been wolfed down already & we’re only on the opening credits.
So here’s the recipe – make them – they’re amazing.
Banana & Nutella Muffins (makes 12)
230g self raising flour
150g white sugar
1/2 tsp salt
2 large eggs, beaten
115g melted butter
3 very ripe bananas, mashed
1 tsp vanilla extract
4 tbsp Nutella (slightly warmed in a pan so it’s thinner)
Pre-heat the oven to 180C & line muffin tins with cases.
In one bowl, mix flour, sugar & salt (I didn’t even sieve it).
In another bowl, mix mashed banana, butter, vanilla & eggs.
Pour the wet mixture into the dry & mix together until combined.
Divide mixture into cases.
Use a teaspoon & pop a blob of Nutella into the centre of each muffin.
Use a cocktail stick to swirl the Nutela into the muffin (at this point they look gross but once cooked they look fantastic, believe me).
Put into the oven (middle shelf) & bake for 20-25 minutes.
They’re done when you stick a cocktail stick into the centre & it comes out clean.
Remove from the tin & allow to cool on a cooling rack.
We’ll be eating ours tomorrow for breakfast, lunch, dinner & supper no doubt. Delish.