....CONTINUING BACK PAIN......

My day consists mostly of get up in pain,do the necessary and take all the prescribed medication and then relax.

This is what some doctors tell you to do and others say 'keep as active as possible'.

I try and follow the latter advise and as I've said 'if it wasn't for my love of cooking I'd have given up long ago'.

Before bed last night my wife asked if I was ever going to get around to making the Chunky Bran and Banana Muffins that she'd seen on a programme called Barefoot Contessa which is hosted by Ina Garten who lives in the luxurious Hamptons part of the USA.

This morning I did just that and here they are along with Ina's recipe which I urge you to try.

Chunky Banana Bran Muffins
2007, Ina Garten, All Rights Reserved
Serves:
10 to 12 muffins

Ingredients
• 1 cup unprocessed wheat bran
• 1 cup buttermilk (shaken)
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup light brown sugar, lightly packed
• 2 extra-large eggs, at room temperature
• 6 tablespoons unsulphured molasses
• 1 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup raisins
• 1 cup large-diced bananas
• 1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.

Place paper liners into 1 (10 or 12-cup) muffin tin. Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula. With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.