Now We Are One...

And what better to way to celebrate such a momentous occasion than by baking a batch of Hummingbird Muffins...
But firstly, here is a reminder of my first, slightly gauche post, back in the days before I even used photography to illustrate my writing!
So much has happened in the last 12 months or so. Paul has become a fully fledged, paid up in advance, badge-wearing member of WATKT (and some might say the superior writer; the Batman to my Robin if you will) and now has his own fan club (comprising three members: Paul, me and his Mom).
Last year was spent with the two of us flailing around in a cloud of financial and emotional despair. Two characters who were very important to us passed away. Benji, the spearhead of this blog, the canine gourmandiser, was the original influence for WATKT. Sure, you might say he was just a dog, but he was much more than that and anyone who has had a pet will understand. His picture remains on our overloaded kitchen shelves as a constant reminder of the little dog who devoted his life to food and to his stomach, regardless of whether he was filling it with leftover chili, roast chicken or Ben and Jerrys Mint Choc-Chunk Ice Cream.
Pauls youngest brother Lee died last February, after fighting cancer for as long as I've known Paul, which is over five years. Paul uses this blog to share his evocative childhood reminiscences, and I know that it makes him sad that he can't share those special memories with Lee anymore. However, we have both had the pleasure of cooking for Lee, most notably when we visited last February; Pauls Pig in a Trough being Lees favourite. It seems that memories start and finish around the dining table. That particular dish will always remind Paul of his brother.

The new year has given us great hope for the future in all aspects and we look forward to seeing what the future brings.
I also want to thank everyone who has stopped by and taken the time to leave us encouraging comments. On some days, this is what drives me on to keep posting. Paul and I have had great fun participating in the cooking events and have made lots of friends. Thanks, y'all.
This blog is one of my greatest achievements though; it symbolises that I am finally on the right track for my future goals, which involve cooking and writing and I hope that at some point I can find the opportunity to make this a full time career. For now, I sit at my desk, in a chilly office, and dream up the next hair-brained scheme (soup for five days, anyone?). I am considering a month of offal but we shall see...

"Enough of your sentimental, mushy blah Freya, where are the Muffins? That's all we're interested in - the MUFFINS!!"
I know, and who can blame you? These Hummingbird Muffins are perhaps the most delicious, most moreish and moistest of any cake I have ever made. They contain crushed pineapple, banana, carrot, coconut, cinnamon - see, healthy AND tasty!
The Hummingbird Cake is a Southern Classic that gets its name from the noise emitted from your mouth when you eat it: supposedly a contended hum. We had several joyous umms and ooohs and mmm-mmms but no hums. Still, until the much rarefied OoohingBird of Outer Mongolia is found, the cake shall remain devoted to the Hummingbird. Incidentally, this is also my entry for Muffin Monday, held by Elena over at the rather originally named SqPixels.

The recipe originally referred to them as cupcakes but I think they have a rather Muffiny feel about them. The fruit makes them seem like a healthy breakfast treat and without the rich buttercream icing, they look almost virtuous. Believe me, they are not.
HUMMINGBIRD MUFFINS - makes 12
Ingredients:
125g Plain Flour
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
125g Caster Sugar (I used Golden Caster)
115ml Safflower Oil (but I used Sunflower because that's all I had!)
2 Eggs
150g Mashed Banana (about one and a half bananas of large girth)
Grated Zest of an Orange (I used one of the Sevilles left in the fridge)
60g Grated Carrot
90g Tinned Pineapple Crushed (we used fresh because Paul was using it for smoothies)
60g Dessicated Coconut
METHOD:
Preheat oven to 175c.
Line your muffin tin with muffin cases.
Sieve together the flour, cinnamon and baking powder. Set to one side
In another bowl, cream together the oil and the sugar until pale and fluffy. Because you are using oil instead of butter, this will take no time at all!
Gradually beat in the eggs.
Stir in the dry ingredients gradually until thoroughly amalgamated.
Gently fold in the banana, orange zest, grated carrot, crushed pineapple and coconut.
Spoon out into the muffin cases.
Bake for 20-25 minutes. You will smell when they are almost done as the kitchen will be filled with a wonderful spicy, fruity aroma.
These taste best of all when warm but Paul said they were still good and moist the next day.