For the more discerning reader with a very good eye. Back in the winter when I was looking at my life and wondering ways to move forward as we so often do I had a notion, ‘Why don’t I start another blog?’
It seemed like a brilliant idea at the time so I set it up and started writing really pleased with myself but as time wore on it became obvious that I was doubling my workload and writing the same stuff here and there. Work got so busy I didn’t write anything on there for months and so now I have taken the decision to stop and just focus here.
I know, I know sometimes you have to go through with an idea to realise maybe it wasn’t all that good in the first place – but at the time it seemed the nuts.
That is why the above photo (mine) shows a different website ;)
Talking of nuts – here’s a recipe for pecan nuts
Banana muffins with apricot and pecan nuts
It happens way too often. I go to get a banana from the fruit bowl and it’s looking mottled and brown. I know the children won’t eat them and I know husband won’t take them into work either but if there’s one thing I refuse to do it’s throw them in the bin.
Many a time I’ve peeled them back to find perfect bananas so I chop them up and serve with custard, always goes down a treat but if they are a little bit too past their best than this is the perfect recipe to salvage them from the bin and make banana muffins as a snack or lunchbox filler.
In this recipe I have used dried apricot bits and pecans as I had them to use up in the cupboard so feel free to substitute with any dried fruit or nut that takes your fancy
- 100g butter
- 175g light soft brown sugar
- 300g very ripe bananas
- 2 medium eggs beaten
- 275g self raising flour
- 1 tsp cinnamon
- 125g dried apricots diced
- 50g pecans chopped
- Preheat the oven to 180C/160C fan/ Gas mark 4
- Line a muffin tin with paper cases
- Add the butter and sugar into a food processor and mix well
- In a separate bowl mash the bananas, add to the food processor
- Add the eggs, apricots and pecans and mix
- Sift the flour and cinnamon and add to the food processor, pulse until mixed well together
- divide the mixture between the paper cases paying attention to only fill two thirds high
- Bake in the oven for 30 - 35 minutes
- test they are ready by pressing the tops, they should spring back when lightly pressed
- Substitute the dried apricots with any other dried fruit
- Substitute the pecans with any other nut, almond, hazelnuts, walnuts
- Keep in an airtight tin