I sometimes think I am a bad blogger. I try to post on regular days but it isn't always easy. I'm a little inconsistent with my posts. I've been using the same props for two years because I like how they look. But I love what I write about but I figure that must make up for any irregularity. I've been so lucky with the opportunities that have come out of this blog and even though I sometimes feel like I'm juggling twenty balls in the air I have no intention of giving up my little internet spot. I often wonder if I'll still be posting recipes in five or even ten years time.
Despite worrying about my blogging failures or faux pas I have been shortlisted for another award and I'm so so honoured because it's the
. I have been shortlisted in the Food category and I'd really love it if you could pop over and vote for me.
closes on 16th May. Awards like this are brilliant for finding new blogs to read as well, I like to work my way down the shortlist and find new blogging inspiration.
One thing I do like to do right is breakfast. Whenever I don't manage to eat breakfast in any form my day just never feels like it's gone quite as smoothly as usual. I don't always have time to sit and eat a leisurely bowl of cereal but keeping a batch of these muffins in a tin in the kitchen are great if I'm rushing out the door. So I can walk into town pushing the pram with one hand and eating a muffin with the other.
I'm a big fan of
. We actually live less than 10 minutes walk from one and I go in there on a pretty regular basis. I buy a lot of my baking ingredients there and I love it when they have special baking offers on. At the moment they have tubs of bourneville cocoa powder in so I'm stocking up on each visit because it's one of my favourite. Aldi got in touch with me and asked if I'd like to try out and write about their Pantry range of baking goods, being a fan already I said I'd love to. I think the quality is brilliant and I'm so glad I can rely on them as they're so close to my house.
Sour Cream Banana Raisin Muffins
makes around 15-17
4 medium ripe bananas
220g light brown sugar
140g butter, melted (I also browned my butter which made these even better)
1 large egg
260g self raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
115g sour cream
150g dried apricots, halved
flaked almonds, for the top
- Line your muffin trays and preheat the oven to 180 C / 350 F.
- Mash your bananas with a mashed or in your mixer with the paddle attachment. Add the sugar, butter and egg and mix until smooth.
- Add the flour, baking powder, cinnamon, nutmeg and salt and mix on a low speed until smooth.
- Add the sour cream, mix until combined and then fold in the raisins and apricots until evenly distributed.
- Divide between the muffin cases, I found two heaped dessertspoons to be roughly enough.
- Sprinkle almonds on top and bake in the oven for 25 minutes until golden.