Banana & yoghurt Muffins = semi-eurgh
Faced with three browning bananas in the fruit bowl, and excess Papa’s yoghurt (our cherished name for natural yoghurt) in the fridge, there was only way forward: muffins. Okay, I did actually have to google it to find our solution, but fact remains, muffins was pretty much the only option, smoothies aside.
I don’t know find you’ve ever tried baking using yoghurt, but I’m not sure I’d recommend it! Ok, I’ll own up that I did use self-raising instead of plain flour, and that would account for some of the excess puffiness, but I’m not sure that was the only problem.
Things freshly baked, and still warm out the oven all tend to taste rather nice to me. And these muffins tasted good.
But it was momentary, and as soon as the heat dispelled, and the boring reality set in, most of what I could taste was that they were too airy, too washing-up spongey, too bouncy.
It would have been rude not to eat a couple though. We improved them no end with blueberries on the side.
Oh, I am being very rude to the poor muffins. They weren’t all so bad. The girls had played an important part in the making of the mixture, and setting out the cases in the tins. They had had a whole lot of fun in making them, so does it really matter if we don’t love eating them?
The main things are:
1) no more bananas going brown, and no more yoghurt going crispy in the pot
2) a happy passing of time with the girls, doing something creative
3) a limited impact on the waistline due to general mediocrity of baked produce
Maybe next time we will have more success with choosing our recipe, and then finally secure our entries into the Great British Bake-Off!