My sweet little Horace got a mention in Lime & Violet's Daily Chum, along with some other sea creatures. This is the second time he's been mentioned in a blog, he's become a popular little shark! And good thing he is, for I am of the firm belief that the world needs more friendly, snuggly sharks.
I'll have the listing for a finished Horace up in a little bit, but in the mean time his pattern is already available in my Etsy shop.
In other news, I've been busy in the "kitchen" again. This time I experimented with bananas and raspberries in muffin form, making up a recipe based on the one for carrot muffins. The carrot one used to be my favourite muffin recipe, but this new one is an awfully strong challenger. They're just oh so moist, a quality I appreciate in muffins. Plus they've got raspberries! And bananas! And make a whole 18!
As usual, the less you mix the batter, the better they'll be.
Banana-Raspberry Muffins (makes 18)
4 dl (~1 1/2 cups) flour
3 dl (~1 1/4 cups) sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla sugar
100 g (~1/2 cup) melted butter
2 ripe bananas
100 g raspberries (that's about 1 1/2-2 dl or 2/3 cup)
Mix the dry ingredients together. Whisk the eggs, then add sliced bananas, raspberries and melted and somewhat cooled butter. Fold the wet ingredients into the flour mixture. Divide the batter into 18 muffin cups and bake for 20-25 minutes at 200°C (392°F).