You know how at certain points in your life you have to just shout out “Screw it, I don’t give a damn about anyone or anything and I’m just going to do whatever I like!”? I do. It doesn’t happen to me that often, but when it does I feel reaaaaally good. (Almost as good as when I eat nutella, but no, not quite) My life lately has been exactly like that. Things happen, people happen, problems happen…and when there’s nothing you can do about anything, the only thing left to do is exactly that – to not give a damn. Especially if at that precise moment of your life you happen to have a 25th birthday which makes you feel incredibly old, single, and stuck in life. (Is this a 25 year old rule or something?) And if you can not give a damn surrounded by friends who are equally not giving any of those damns, then everything is much better! Just like chocolate cupcakes, stuffed with another chocolate and covered with some more chocolate spread. Too much chocolate? Who gives a damn???? And there is no such thing as too much nutella, ever. But I’ll leave my torrid love affair with the heavenly spread for another post. (Suffices to say the frosting recipe called for 100 grams nutella. I used 200. Have no regrets.) Meanwhile, you should really go and read more for this absolutely over the top recipe, who doesn’t care what anyone has to say about it.
So for baking frenzy part II, which I know, I’ve taken waaaaay too long to post, I’ll share with you one of my must recipes. I make these pretty often, not because they’re easy, not because I love nutella, not because I love banana muffins, but because they are the perfect combination of all that I’ve just said. I even know the recipe by heart now! The original recipe comes from Delicious Days, one of my favorite food blogs, with a few modifications of my own.
(adapted from Delicious Days)
Yield: 30 small muffins
125 g soft butter
100 g brown sugar
2 large ripe bananas
150 g Nutella
100 ml milk
250 g flour
2 tsp baking powder
1 tsp baking soda
Preheat the oven to 350ºF.
Cream together in a large bowl the eggs, butter and sugar, then fold in squashed banana and whisk.
In a separate bowl, combine milk and baking soda and blend well. Also separately, mix the flour with the baking powder. Now alternately blend in a part of the milk mixture, then a part of the flour mix, part of the milk, … until everything is combined. Add the nutella and with a rubber spatula swirl it into the batter, taking care not to mix it too much, leaving whole streaks of it unblended.
Now pour batter into prepared muffin tins (I used silicon) and bake in the preheated oven until golden brown, or a when tested with a wooden skewer it comes out clean.
Serve warm, the nutella truly kicks in then.