A five day weekend. Glorious. I’m trying to ignore the fact the 90% of the country have swanned off on holiday. After an initial plan to nip back to the UK for a whirlwind visit, I then remembered that I am housesitting and currently primary care-provider to four animals. Whirlwind visits are not on the cards. Or even in the deck for that matter. Alas, I let the miserable thought of being cooped up indoors for five whole days, while half of the population escape the summer heat, subside, and instead have decided to ponder what to do with my time. Other than catch up on some much-needed sleep, that is.
Dubai is a great place to live in the winter season. But when it comes to these sticky mid-year months, there is no denying that I miss my childhood summers spent avoiding the sauna-like Middle Eastern climate, in the English countryside county of Devon. Those were the days. Not a care in the world. The kind of things I worried about were getting to the snack tin before everyone in order to get first pick, knowing ALL the words to EVERY Spice Girls song in existence, and making sure that my t-shirt matched both my socks and my scrunchie. I lived my life from day to day, and would quite happily base decisions on the outcome of flowcharts in “Mizz” magazine. Questionable.
But that’s no longer the way life rolls. I am an adult. Scrunchies are a thing of the past (although I have seen them creeping back into accessory shops, which is mildly concerning), I have to go to work every day and make adult decisions. Holidays rarely last longer than a week, and “feeling tired” is no longer an excuse for being grumpy. Although I do still try to make that last excuse work. Because I’m miserable when I’m tired. Some things never change.
Anyhoo. Suck it up, Harry. It could be worse. So – to kick-start my five days of freedom, I whipped up a scrumptious batch of blueberry and banana muffins. With a cinnamon kick. That’s breakfast, lunch, and dinner sorted for the day, then! Living the dream….
These are based on my banana bread recipe, jazzed up for breakfast purposes, with blueberries, cinnamon, and granola topping. YUMMO. Enjoy! This makes 10 – 12 muffins.
60g unsalted butter
140g caster sugar
225g plain flour
1 tsp baking powder
pinch of salt
1 ripe bananas, mashed
100g blueberries + extra for on top
1/2 tsp ground cinnamon
50g porridge oats + extra to sprinkle on top
1/4 cup whole milk
1/ In a large bowl, mix together the butter and sugar until light and fluffy.
2/ Beat in the eggs, one at a time.
3/ Sieve the flour, baking powder, cinnamon, and salt into the mixture, add the banana, milk, and blueberries, and fold with a large spoon until fully combined.
4/ Fill each greased muffin whole about 2/3 full of mixture, and place two blueberries and a sprinkling of oats on top.
5/ Bake at 190C for 45 minutes, or until a cocktail stick comes out clean.
6/ Serve warm with a steaming hot mug of tea.