I hope she saves a few bites for you…you deserve it!
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Just made a batch of Nigella’s chocolate banana muffins with added chocolate chips for Lulu (we’ll likely snatch a few too). LLD is heading to visit her this weekend and I remember she loved them last time I made them. Fairly rustic looking!
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I love her banana muffin recipe. Can honestly say that since i baked some,i have not made any banana bread. So good and quick. Just made some last week.
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They really were quick and easy to make. I keep any ripe bananas we don’t get to in the freezer and am always looking for ways to use them. I should make this more often.
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They freeze well too
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I’ve been experimenting with protein bagels.
My first batch I followed the recipe, except I added ground flax, which happened to be oxidized. So those went in the trash (fishy flavor).
The weird bottoms are because I initially baked them on a rack, and the dough was soft and kind of fell through.
The second batch I experimented with adding a little bit of baking soda and yeast and maple syrup for browning. They turned out with a better rise but also not really bagels. I think they are nice as breakfast buns.
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Recipe posted in the July 2023 WAYB discussion here is the link
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I saved your recipe last January, evidently, when I probably asked for it then 
ETA: Do you bake these on a sheet pan or do you have a special muffin top pan?
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Looks gorgeous … so, you used the KAF recipe? Did you up the topping? I was also looking at the Smitten Kitchen Blueberry Crumb Cake recipe.
The cake was so hot at the event that only some of it got eaten. So I had the chance to try the leftovers. Fully and instantly convinced that this is thee forever blueberry crumb cake in my life. It is CRAZY good, stupid easy, and delightful in every way.
I made 1.5x the topping and would again. I used a 9” pan and also used buttermilk instead of milk. I used frozen blueberries and even though I had them on the counter for ten min or so, they indeed made the batter very stiff and hard to distribute in the pan. No matter.
Delicious.
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I use a “muffin top” pan, like this Wilton one.. The recipe would also be just fine as regular muffins, but we like the size and more crisp texture of muffin tops. Mine was from Chicago Metallic but it looks like Chefmade brand also has something similar they call a Whoopie Pie pan.
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Thanks!
Interesting — I will have to try it vs to the 1-bowl banana bread recipe I use, which I could not imagine getting any easier!
Sour cream and onion biscuits from Still We Rise by Erika Council. These are butterless; sour cream and a few tablespoons of buttermilk (kefir in my case) are the only fat, so like the all-cream variety of scones, they’re tender but not flaky. I doubled the salt and didn’t do all the folds the recipe indicated, as lamination doesn’t seem useful without a solid fat. They’re a bit shaggy, but were delicious alongside seafood soup, and I’m looking forward to another split, lightly toasted, and buttered. Grated cheddar or parmesan would be a great addition.
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These look amazing.
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I’ve been wanting to make this for ages.
Do you still use the recipe in your post from 2023?
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Bread bakers – Do you think that adding whey to a recipe that otherwise doesn’t call for dairy requires you to increase the baking time? I’m asking because my last loaf with it seemed a little gummy even though I brought it up to 190°. Maybe I need to take it to 205°-210° F like enriched doughs? There’s a lot of contradictory information online about adjusting for enriched dough, so I’m not sure.
Clear as mud^^
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Yea , when strawberries are in season.
FWIW…my experience has been breads like a sourdough or any high hydration loaf, I bring it closer to 210*.
Enriched doughs I start at 190*… challah, for instance, but it certainly
might need to go past that a bit. Brioche will also need to be in that area but a collapsed side is generally indicative of underbaking.
A Pullman loaf benefits from additional baking on the sides and bottom after removing from the mold. I usually return to the baking stone for a few minutes each side /bottom.
I’ve only occasionally used whey left over from some project, but I don’t recall it affecting the crumb negatively. I would think gumminess is likely the result of not baking quite long enough.
Always a learning process 
.
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Helpful, ty!
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