12th
June 2014
Balance
is not something you find, it’s something you create! Jana Kingsford
The
universe was taking care of me but also having a wicked sense of humour
yesterday, my lovely helper Julie had made my favourite Manchester Tart for the
meeting, she’d sent me a lovely photo to show me how fabulous it looked, I’d
even not planned tea so I could eat cake instead, and bless her as she went to
proudly show me the tart at the meeting she dropped it! You have to laugh or you’d cry, all her hard
work and her hand lost ‘balance’ (see how important balance and focus is!) at
least it meant I slept last night. All
the sweet stuff I’ve been sampling this week has caused me a sugar high I think
and meant I haven’t been able to drop off to sleep!
Despite
that little accident we still had another great fundraising day, lots of
goodies made on the morning by Susan from the chocolate recipe cards and Julie had
made plenty for the evening including Cake Pops, I’ve got my Weight Watcher cake pop kit,
I might need to have a play with it.
We have now raised £152 and we still have today to raise even more –
fabulous.
So I managed
to bake yesterday and I would definitely recommended Nigellas chocolate banana
muffins, I love making muffins because they are SO EASY to knock up, 10 minutes
they’re in the oven and 15 minutes later you have muffins, perfect for a treat
weekend breakfast or why not get the kids to make them, I used my hands to mush
the banana as mine weren’t very ripe, the kids would find that great fun!
Chocolate banana muffins
The
recipe says makes 12 (6pp each) I made 13 and brought it down to 5pp each.
In
Nigella’s words;
“most
muffins are at their best pretty well straight out of the oven, the bananas in
the mixture make sure these beauties keep their moist, eat-me texture long
after those less favoured have staled and lost their allure.”
3 very
ripe or overripe bananas
125 ml vegetable
oil
2 large eggs
100 grams
soft light brown sugar
225 grams
plain flour
3 tablespoons
best-quality cocoa powder (sifted)
1 teaspoon
bicarbonate of soda
1. Preheat the oven to
200°C/400°F/gas mark 6 and line a 12-bun muffin tin with papers. Don’t worry
about getting special papers: regular muffin cases will do the job.
2. Mash the bananas by hand or with
a freestanding mixer. Still beating and mashing, add the oil followed by the eggs
and sugar.
3. Mix the flour, cocoa powder and
bicarb together and add this mixture, beating gently, to the banana mixture,
then spoon it into the prepared papers.
4. Bake in the preheated oven for
15–20 minutes, by which time the muffins should be dark, rounded and peeking
proudly out of their cases. Allow to cool slightly in their tin before removing
to a wire rack.
These on
her web page looks good too http://www.nigella.com/recipes/view/banana-and-butterscotch-muffins-84,
or rhubarb muffins http://www.nigella.com/recipes/view/rhubarb-muffins-4752 I love the idea of fruit in the cake as it’s
adding some goodness at the same time.
Right I’m
off to get ready to do it all again, I think this week has proven you can have
your cake and eat it as long as it’s tracked and ProPointed, dropping cake on
the floor isn’t the only way to ensure you stay on track!
Have a
BeYOUtiful day, it’ looks like it’s going to be a sunshiny one.
No comments:
Post a Comment