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.
Don’t judge me on account of my bananas. I keep buying them and forgetting to eat them, and now my freezer is full of them.
The muffins really are better with fresh bananas.