I wrote this post on 13.09.11 at 10pm-ish. My internet is down again (as usual when I really need it) so we’ll see when we get this published.

I’ve spent too much time crying in front of the TV lately.

-Sunday. The 10 year anniversary of 9/11. Crying like a silly baby.

-Monday. A documentary on life after the tsunami in Japan. Cried some more.

But today was different. I swear I actually don’t watch that much TV but today I had the food network on and watched Cupcake Wars. And I got inspired.

So at 9pm tonight I started making some muffins which is odd as I haven’t baked in ages. But when inspiration strikes, you shall not withhold!

They’re definitely much healthier than their TV counterparts so go and make them! They also happen to be vegan and gluten free friendly (if you use gluten free oats that is). But beware, they’re not your usual muffins. They’re not that sweet but are perfectly suitable for breakfast. If you wrap them well they will also keep superbly in the freezer. So when you’re busy you’ll instantly have a healthy snack on the go.

Where The Heck Is Summer? Muffins

Based on these muffins
Name inspired by that lovely English weather

Makes 12 muffins

Ingredients:

• 3 large ripe bananas (mashed)
• 1/3 cup maple syrup
• 1 chia egg (1tbsp + 3 tbsp warm water mixed)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 cup brown rice flour
• 1/2 cup Scottish oats (quick oats)
• 1/3 cup applesauce (unsweetened)
• 1/4 teaspoon salt
• 1/3 cup shredded coconut (add more for a stronger coconut taste)
• 2 tbsp milk (I used coconut milk) – optional
• Directions:
• Preheat oven to 180C°
• In small cup prepare chia seed (you can also use 1tbsp ground flax if you can’t find chia). Mix and set aside
• Mash bananas and mix in all wet ingredients. In another bowl combine all dry ingredients and mix well.
  Add the dry ingredients to the wet ingredients and mix until you’ve got a nice batter. If it’s a bit too thick, add 2 tbsp of milk.
• Spoon the mixture into the cups of a well greased muffin pan (I used cooking spray).
• Bake for 20 minutes
• Remove from oven and don’t eat them hot unless you like having a burnt tongue (mine hurts..)

The only bad thing about baking this late is that the light is absolutely terrible. So apologies for the photos.

Now if that isn’t some major food-blogging revival…

But there’s something else that makes me even happier than muffins…

Two days left until Selina and Christine arrive! You have no idea how much I’m looking forward to their visit. I would cross off the days off my calendar but my dad once told my sister off for doing so when she was a kid because “every day is precious”. Wise words pop but I still wish I could tick the days off until Thursday.. evening that is. I have no idea how I’ll be patient enough at work. I’ll probably check my watch every five minutes. And then come 5:30pm I’ll rush out the door and head to Heathrow! I already have so many ideas for things we could do.. and they mostly evolve around food. Not so sure if they’re too thrilled about that but I’ll feed Sel with some Green & Black dark organic chocolate ice cream (her favourite) and she’ll follow me like a puppy. It’s going to be harder with Christine as she’s not that easily lured…. Haha I’m only kidding of course (kind of.. there are lots of great foodie places I want to show them) but I’m so freaking happy and giddy I could dance nonstop.

Sadness and happiness go hand in hand but that’s perfectly fine. We’re people who have emotions and feel! Why want it any other way?