*The president was in town on Friday. He didn’t stop in and say hi. How rude.

*Yes Paula Deen makes food that is bad for you. So do I. She has diabetes. This should shock no one. I don’t have diabetes, I’m going to guess because I weigh less than her and workout daily. And when I make a batch of brownies I don’t sit around and eat the whole batch (I chop them up and put them in muffins).

*I swear spiders are mathematical geniuses knowing how to calculate the exact distance to make sure you can see them but you can’t get to them to squash them. And they just stare you down with their wee beady eyes secretly plotting your death and waiting for you to go to bed.

*I’m not really loving any of the new cookbooks coming lately. Seems to be the same recipes over and over again just in a different book.

*I think the clutter on my counter is reproducing. Every time I look even after I clean it expands.

*There nothing more satisfying than knowing someone is lying and then you get proof that they are lying and you get to show them that proof.

*Some of my better ideas come out of boredom. These muffins are example of that. Had bananas and left over brownies. Decided why not throw brownie pieces into the banana batter. If you are not a butterscotch fan you can always use chocolate or peanut butter chips and it probably will be equally delish.

Butterscotch Brownie Banana Muffins

1 2/3 cups all-purpose flour
1 tsp. baking soda
½ tsp. sea salt
¾ cup Turbanado sugar (Sugar in the Raw)
1/3 cup granulated sugar
2 eggs
1/2 cup vegetable oil
3 bananas, very ripe, mashed
¼ cup vanilla yogurt
1 tsp. vanilla extract
½ cup butterscotch chips
2 medium sized brownies crumbled

Set oven to 350 degrees F. Spray muffin tins with baking spray (you will need two pans).

Sift together the flour, baking soda, and salt; set aside.
Using a stand mixer with the paddle attachment, beat sugars and eggs on medium speed until light and fluffy, about 3 minutes.

Add in oil. Beat on low until incorporated.

Add mashed bananas, yogurt, and vanilla. Beat on low for 30 seconds.

Add dry ingredients and mix until just incorporated. Fold in chips and brownie pieces.

Pour into prepared muffin tins and bake for 20-22 minutes.