In my hunt for sugar-free cakes and cookies and other such treats, I found a recipe for banana blueberry muffins. It looked good. Banana cakes usually are; blueberries are quite a good ingredient for such things. I thought I’d give it a whirl. What could possibly go wrong?
I collected the stuff required. I did, though, make one change to the recipe. It wanted about 125ml of water, but since I had about that much of cream left over from my chocolate making at the weekend, I thought I’d use it up in the cakes. I mashed banana and stirred in flour. The process went along in a cakey kind of manner. The oven warmed up as it should, the berries managed to spread out relatively evenly throughout the mixture, I didn’t even make too much mess pouring it into cake cases.
I tidied up while they baked. I do like the smell of things baking! They continued in a merry, cake-like fashion. They rose happily and became nice and golden on top. The berries didn’t sink like stones to the bottom, and I even managed not to burn them. All in all, a successful experiment.
However, the reason I am not at this moment sharing the recipe, is that, while edible and not unpleasant, they leave an interesting, soapy kind of aftertaste. It is peculiar, but not disgusting. I feel, though, that this recipe needs further experimentation. Please bear with me while I try to work out what went wrong…