Hey there…it’s been a while. Today, on the umpteenth day of the coronavirus lock down, I decided to make banana muffins using the soon to be compost bananas on the counter and as little sugar, eggs and butter as possible. Frugality has always been a part of my DNA but these days it’s truly a necessity.
I have to admit, I have abandoned my blog for the better part of two years and I rarely visit my page unless it’s to make one of my favorite recipes. Life has had other plans for me and the time needed to dedicate all my energy and focus on creating a blog post has been resourced to other more pressing priorities. That said, I haven’t given up on my baby; yes, I consider my blog as one of mine. I continue to pay Squarespace to keep it online and every once in a while I check in and am always surprised to find a tiny but mighty following.
This morning’s analytics show that in the last month, I have had a spattering of faithful followers from all over the globe checking in. I am surprised and grateful all at once. To those of you still following I thank you!
MY FOLLOWING:
Another drôle anecdote is that the most popular recipes are my banana bread recipes; Amarula banana bread and maple pecan banana bread. Well, I am going to add another to my repertoire and as the title suggests, it’s the best one yet.
Start by preheating your oven to 425°F and spray a 12 muffin tin with cooking spray. If you don’t have cooking spray, lightly butter the cups or pop a cupcake liner in.
In a large bowl, sift the following ingredients:
1 & 1/2 cups of flour (all purpose or pastry)
1 tsp of baking powder
1tsp of baking soda
1 tsp of GOOD cinnamon (I think Ina’s rubbed off on me)
1/4 tsp of nutmeg freshly grated
In another bowl, mix the following ingredients with a hand mixer:
3 bananas
6 tbsps of melted butter **I would not substitute with oil …some things are sacred
1 egg
1-2 tsps. of vanilla
1/4 cup of milk
3/4 cup of salted caramel (melted)
1 shot glass of Jamaican rum
Once the wet ingredients are well incorporated, slowly add the flour mixture. Just before spooning into the muffin tin I added at least a cupful if not more of chocolate chips.
Bake on high for approximately 5 minutes then lower the temperature to 350°F for another 10 minutes. Let cool for at least 10 minutes.
Every bite will be heaven….I promise!
Here’s hoping to carve out a little more time to get back to blogging…
