I’m sure it’s not just me who feels like my children have more of a social life than I do? Normally I love my wall planner. I work 7 weeks ahead of myself from a meal and activities point of view. It’s helpful when I’m working on projects and coordinating our children’s social life. Today however I realised that I’ve got 5 days at home and then I’m off to Congregation. This will be the first time that I will have left the toddler (now 2) on his own for longer than 8 hours.
This means I’ve come over with a batch of Mammy-guilt.
Have I damaged him by keeping him so close for so long? Would it have been better to take regular breaks overnight from him before now?
How can I leave him? I’m such a cruel mother. He is firmly attached to me and I to him. We are great buddies and partners. He is such a funny guy and brilliant for snuggles. How will I go to bed without our “twinkle star” sessions?
I need to get a grip on myself either way.
In typical “me” fashion I’ve come over all alpha-mother and am baking to beat the band to make sure that there are loads of nourishing treats that all the boys (big and small) will eat in my absence. Dunno who I’m kidding, they’ll probably all end up in my mother in law’s house getting spoiled rotten.
So here are some banana buttermilk muffins that the toddler and I like to make together. He likes schmushing, I like baking, it’s the perfect relationship.
Banana Muffins (makes 6)
- 100g caster sugar
- 200g plain flour
- 1/2 teaspoon baking powder
- 50g butter, melted
- 1/2 teaspoon vanilla extract
- 2 medium eggs
- 50ml buttermilk
- 2 mushy black bananas
Preheat a (fan) oven to 170 degrees Celsius. Line a muffin tin with 6 cases.
Mix the dry ingredients together in a large bowl (sugar, flour, baking powder). Mix the wet ingredients together in a large jug (butter, vanilla extract, buttermilk, eggs).
Pour the wet ingredients on top of the dry ingredients and mix well with a whisk or fork until you have a smooth batter. Break in large pieces of banana and stir.
Portion the batter between the muffin cases and bake in the oven for 25-30 minutes until golden brown on top. Test the muffins using a cocktail stick or skewer and if baked it will come out clean. If sticky, return the muffins to the oven for a further 5 minutes before testing again.
Once cooked, leave to cool before eating – if you can resist temptation for that long! These muffins freeze well and keep for 3/4 days in a cool, dry, sealed container.
Oh I love the small amounts- fed up making giant batches from the cook books! I end up eating them all
These look yum – and a nice simple recipe. Would it be possible to do in cupcake size instead – would the mix fill 12? Also, what would you suggest as the cooking time if reducing the size?
Hi gg the mix should make between 9-10 in fairy cake size. The muffin wrappers are cupcake size so I think that’s what you mean? If you are making this mixture in fairycake size, reduce the cooking time by 7 minutes.
So do I! For shame. 😉
Hi I made these and put them in muffin cases but they ended up being very dense, not sure it that is how to describe them. They did taste nice and the kids liked them, but it was just the texture that was the problem!! I don’t know what I do wrong but find it hard to get muffins right! Love your cases by the way!
Ah I’m sorry to hear that Berty. I’ll test the recipe again later, it sounds like too much flour, and get back to you. x