I have been away for far too long. I have been busy with work. Amidst the mess of open suitcases, cartons, cluttered desktops and an overworked Wacom, I didn't find my oven or my need to bake. At one point in my life (my recent past), I was certain that baking was my true passion and then *POOF*, enter a pile falling cartons and clothes that still had a strange whiff of America. On a more serious note, I feel like all our clothes smelt weird when we were in the States. Maybe it was the system of using electric dryers that were incomparable to the traditional sun-drying technique, or maybe it was just MY dryer. I digress. The point is, is that I need to rediscover the beauty of painted cupcakes and the joy of eating them. I made strawberry and banana muffins the other day and they were absolutely delectable. I also added a few shreds of basil to bring out the fruity flavors. The muffins turned out just perfect; the centers were beautifully moist and the strawberries were like glorious, tart rubies.Did you know that bananas are great substitutes for eggs? Well, I learned that through this recipe. Enough said! Here is the recipe...
Ingredients:
4 oz. unsalted butter
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low fat milk, with a little cornflour as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)
Directions:
Cream together butter and sugar until light and fluffy.
