We went to our first birthday party this weekend.
A friend who has been by my side since I was 19 had her little one a couple of months before me so we’ve done uni together, marriage and now motherhood together.
Having her just be a couple of months ahead gives me a bit of a sneak peek into what might be on the cards. It’s useful and terrifying.
Sidekick did amazing. I did not.
I don’t know what it is with me I just can’t cope with things going wrong. I act out (sniping at Hubby) and I can hear myself being a total pain in the ass but I just can’t seem to stop.
I hate myself.
But I keep trying, I keep apologising.
Anyhoo once the randomness of the first part of the day settled and we arrived at the party we had a lovely time.
Sidekick was the youngest but she held her own!
She did good.
On Friday we were supposed to have quinoa and butternut squash salad, except the butternut squash took longer to cook so it was leftover for me to do something. Savoury muffin experiment ago-go.
What you need is:
- 1butternut squash (cooked, peeled)
- 1 pepper (went for green for some contrast)
- 200g self raising flour
- 100g margarine/butter (we’re still dairy free)
- 1/2 cup milk (unsweetened almond)
- 1 tsp xantham gum (ignore if you’re using gluten flour)
- 2 tbsps. baking powder
- 1 egg
And now for the cooking:
- Heat oven to 180c and prepare the muffin tin
- Combine all the dry ingredients in a bowl
- Chop up the pepper and then squeeze out the extra moisture (I put it in a sieve and used the back of a wooden spoon to squelch)
- Puree the cooked squash (food processor is the easiest, if you’ve not got one, mash with masher or fork)
- Add squash and pepper to the bowl and stir
- Next into the bowl goes the egg, stir
- Finally add the milk and give it a good ol’ stir
- Spoon the mixture into muffin cases and cook for 40mins or until a skewer comes out clean
There we have it, another muffin recipe, brilliant for packed lunches, picnics, baby led weaning….