Because travel was the original point of this blog, I always feel a bit awkward posting things on here that have nothing to do with travel. Like that time I posted about knitting. That was weird.
Then again, I’m not doing that much travelling these days, unless you count Saskatoon (…) and this blog is about where I am, and I am spending more time at home. I’m enjoying the benefits of doing so – I get to make my own food (Oh yeah! I’ve posted about bagels, too!) and spend a lot of time knitting (but no more posts, I promise).
Anyway. I wasn’t going to post about baking again, but then I made these muffins. And they just blew my mind.
You guys probably don’t know that my muffineer career started a long, long time ago. You see, when I was 12 and lived in Sweden, I started a little business for a summer, selling muffins at my dad’s office. Anyway – I’m an old muffin pro, and it takes a lot to impress me. Well, these sure did. The recipe is basically this one, but I use less sugar, and substitute mayo for the eggs (as instructed by Google, on a day that I started making muffins without checking to see if I had eggs). I also use more bananas, add milk chocolate chips, and make them in mini muffin moulds (because that’s just more fun). The result is a little bit ridiculous.
It usually takes less time to bake miniature things, so if you feel like making these, they are usually done after about 17 minutes.