Somewhere along the way, blogging became a chore. So I stopped doing it.
I don’t know what got me into this funk. Maybe it’s because I’m drained from working so much (like actually, I can’t wait to go back to school, things will slow down for me then). Maybe it’s because I have to write for two other blogs for my jobs. Maybe it’s because I haven’t baked anything exciting and worthy to talk about.
The last thing I wanted to do was push myself even farther away from baking, so I stopped before I could hate it.
Before summer started, I bought a set of fondant cutters and modelling tools, feeling determined to improve my cake skills. Three months have passed and I haven’t even touched it. Weird, I know. The only thing that hasn’t changed about me is my love for chocolate. I still eat it with every meal of the day 🙂
I’m sure my excitement for baking will come back soon… if it doesn’t I’ll have a little soul searching to do. I’ve always identified myself as a baker, runner and nutrition enthusiast. One third of me will be missing if I realize that I no longer want to be a baker.
Banana Chocolate Chip Muffins
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon vanilla
- 1 cup bananas, mashed (about 2 medium size bananas)
- 1 cup mini chocolate chips
1. Line wells of a muffin tin with paper liners. Heat oven to 375 degrees F.
2. Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
3. In a separate bowl combine sugar and eggs and whisk to until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cool butter into mixture and whisk to combine. Add oil and buttermilk to mixture, whisk to combine. Add in vanilla,mashed banana mixture and mini chocolate chips, whisk to combine.
4. Pour flour mixture into wet mixture, and using a wooden spoon or sturdy spatula, gently fold the batter until no flour streaks or pockets remain (do not over mix).
5. Fill liners to almost full. Bake at 375 degrees for 17-20 minutes or until tops become golden brown and tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.
source: Bakers Royale