Can I admit I am slightly scared? I am getting very big and very pregnant now and whilst the birth looms large in my head it’s not that which spreads fear across my shoulders, serving them to rise up. Nope. It’s that I won’t be doing much of this anymore. Much sitting at my desk, staring into the garden whilst the boys are at school and playschool, typing away, writing up blog posts, recipes, my newsletter – the things I enjoy doing so much. I often listen to Radio 4 at my desk, with a hot cup of tea. Is it wrong to be mourning these daily treats already? I’m not naive. I know it’ll be mighty busy but do you think there might be time for half an hour a day? Who am I trying to kid… On to the recipe.
NB: Photography by Minal at Minal Photography.
One year ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge
Two years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits
Three years ago: Mutter paneer and Hot cross biscotti
Banana & toffee muffins
Makes 6
Ingredients:
- 125g plain white flour
- 50g caster sugar
- 2 tsp baking powder
- 1 large egg
- 50mls whole or semi skimmed milk
- 50mls vegetable oil
- 2 large, very ripe bananas, mashed up
- 30mls (2 tbsp) toffee sauce for ice-cream (I used Askeys)
Preheat the oven to 200C/gas mark 6 and line a 6 hole muffin tray with cases. Wait until the oven has preheated before starting as these muffins are very quick to make and any mixture with baking powder in doesn’t like to sit about ready mixed for too long.
Mix together the flour, sugar and baking powder in a bowl and stir well. In a jug mix together the egg, milk and oil – beat lightly with a fork and then pour over the dry ingredients. Use the fork to stir until just combined. Add the mashed banana and stir again lightly. Lastly pour the toffee sauce over the muffin mixture and swirl though with a spoon, gently and not too vigorously. Over beating this muffin mixture results in a tough muffin!
Spoon into the cases equally until almost full, then bake for 25 – 30 minutes until browned and risen. Don’t worry if areas of the muffin are a little lower then others – this will be where there’s a pool of toffee sauce. Enjoy warm or cold and eat within 3 days. These freeze well if you can’t get through them in time.
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Holly Bell 
These sound yummy. I’m expecting baby number 2 very soon and also wondering when I’m going to find the time for blogging as well as cooking!
I found the early days not too bad with number 2 – though totally depends on the age gap! Hoping the same for number 3. Hope it all goes well. xxx
That’s good to know. There’ll be almost exactly 2 years between them.
That’s what I had! 2 years and 1 week. Was lovely and now they are best of friends. X
Holly
Hi Holly, these look amazing but I have three gannets to feed tomorrow plus adults so six won’t be enough! If I want a dozen muffins do I simply double the recipe? Good luck with the impending birth, it is all going to go swimmingly.
Just double! Easy peasy. x
Don’t be nervous! You’ve already risen (baking pun!) to so many challenges. I’m mightily impressed you’re still doing all these things still – no doubt you’ll manage somehow to get at least some ‘me time’ afterwards too. You may think you’re big, but this might make you feel better about yourself – when I was pregnant with my twins I was so enormous I couldn’t fit in my own small kitchen (long and thin) and kept getting wedged between the two counters while trying to bake! Not attractive! (http://mmm-nom-nom.blogspot.co.uk/)
Oh Scarlet! I remember when my friend was pregnant with twins she had a similar experience. Poor you! I am not huge but guess I just feel that way. Think a lot of it is water retention! Xx
Holly
Thanks Holly! Make sure you relish your quiet time, but I’m sure it won’t all disappear after number three turns up. Lots of luck to you xx
That’s what I keep saying to myself… It can’t be that manic, can it?!! X
Holly
These sound very tasty. Having just worked out that my overmixing was making my muffins like lead, I shall give these a go. You sit back, with radio four and one of these while you still can. Once you’ve had your baby, try making my lemon fridge cake – it’s a delicious treat, but has raw eggs in. Would love to know what you think to it http://www.somethingaboutclairey.co.uk/lemon-fridge-cake-recipe/ :)
I remember that nervousness. I thought I would return to work six months after the baby. Once he arrived though, I became a lioness. I loved feeding, I loved seeing every tiny development and for a long time found myself not wanting to do anything else.
One day at a time.
Those oozy banana slice look devilishly good x
Can totally relate to what you are going through Holly (minus the two sons playing in the garden part). While I was happy that maternity leave was nearing and I could put my feet up, the thought of not doing my job for a while was discomforting.
On a cheerful note, you could boss people around for a while to carry things for you and get extra cookies with your tea at cafes! If you have half an hour a day, please catch some shut-eye! We have loads of your recipes to get us through your hibernation period, so don’t you worry about us either. ;)
Ah bless you – I am working hard trying to make sure I have one recipe a week covered. I am up to the end of May so I figure if I can get until the end of July done then I will give myself a little breathing space. x