I have never been someone who has a particularly good memory. So much so that photographs, diaries and blogging have really been my saviours when it comes to keeping track of what I did yesterday, last week, last year… You get the drift. Then I fell pregnant. And ‘baby brain’ kicked in. Then my daughter was born. And sleep deprivation kicked in. And it seems that my memory is now completely gone as a result, with me forgetting even the most obvious of things. Take this week’s forgetfulness by way of example:
- I forgot to call my Dad on his birthday. He didn’t seem too fussed when I called the next day almost in tears, but I still get sad just thinking about it.
- I put a load of washing on, and completely forgot to add laundry detergent. Twice. In a row.
- I mailed a letter to my Mum, and forgot to write the postcode on the front. Here’s hoping it still reaches its destination.
- I stared at my computer for a good 10 minutes trying to remember my password to log in.
- I dressed Charlotte after her bath in a singlet and jumpsuit. Then realised it is probably a good idea to go back and put a nappy on her too…
- I have put my sunglasses down somewhere. And I have no idea where.
- I forgot to eat up the bananas in our fruit bowl, that were rapidly nearing the end of their life.
So although I couldn’t take back many of the things I forgot this week, I could fix the final one in the list. For overripe bananas mean only one thing…. Baking time! In this case… Banana raspberry spelt muffins. Fluffy on the inside, and with a hint of tartness from the raspberries. Perfect comfort food when one is starting to lose their mind. Banana raspberry spelt muffins (makes 12)
- 2 cups spelt flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup caster sugar
- 2 overripe bananas, mashed
- 1/2 tsp vanilla essence
- 1 egg
- 3/4 cup milk
- 2 tbs vegetable oil
- 2 tbs apple sauce
- Frozen raspberries- for topping
- Preheat oven to 180C, and line a 12 muffin tray with paper cases.
- Combine the dry ingredients in a medium bowl, then make a well in the centre.
- In a separate bowl, combine the wet ingredients. Pour into the dry ingredients, and stir until just combined.
- Divide among the muffin cases (about 3/4 full), and push 4 or 5raspberries into the top of each muffin.
- Bake for 20-22 minutes, or until a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool on a baking rack.
What about you? Do you have a good memory?