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This made my day. I posted the banana muffin recipe below in an LJ forum and somebody replied that she made this muffins a few days later! One only regret is forgetting to put my blog link in that post. I could have done with some publicity. Hee.

Yay! Second post this fast! Thanks for the support darlings! I made this banana muffins yesterday and I had them for today's breakfast. Yumyumm. By now, my darling friends know that my family doesn't support my baking habits. When these came out of the oven, my mum took a few crumbs and she declared it too sweet. She thinks everything I bake is too sweet, even though I halved the sugar. I find the muffin totally a-okay with the halved sugar though.

Seriously, I don't mind if she gives me criticism but saying that it is TOO sweet everytime feels like she's just giving a stupid excuse not to eat what i bake.

My dad said, "Don't bother me. Don't tell me to take a bite, I won't even want half a bite."

My brother said, "Yeeee... she baked it." Yes, my brother probably thinks I have HIV and my blood on my hands when I bake (not really discriminating, more like complaining.)

I'm being sarcastic but actually, I'm just plain pissed.

I think I don't bother pleasing them anymore.

So sorry that this is such an unpleasant post.


Moving onto happier things, this recipe bakes up a pretty nice muffin despite my family's horrid reactions. The kitchen smelled like cinnamon when these were baking and they all rise up with pretty little domes!

They look so delicate and cute because I baked them in mini muffin cups. I could finish one in about 2 bites.

They tasted nice too! Moist and crispy on top from the cinnamon sugar topping. *hearts*

Here's proof that I ate them this morning! Warning: gross looking picture of bitten muffin ahead.






Banana muffins with brown sugar cinnamon topping
(makes 14 mini muffins)

adapted from the cosmic cowgirl

For the muffin:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar (Already reduced sugar)

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup mashed ripe banana (about 2 medium)

2 large eggs

1/2 cup vegetable oil

1/4 cup honey

1/4 cup water

1/2 cup toasted walnuts (optional, I didn't add it in.)

Topping:

1/2 tbsp granulated sugar (Add another 1/2tbsp if not using raw sugar.)

1 1/2 tbsp golden brown sugar

1 tsp ground cinnamon

1 tbsp raw sugar (optional additional by yours truly)

Preheat oven to 175C. Mix together topping ingredients in a small bowl and set aside. In a medium bowl, mix togther (dry ingredients) flour, sugar, cinnamon, baking soda and salt.

In a large bowl, whisk together the banana, eggs, vegetable oil, honey and water until smooth.

Add the dry ingredients to the wet ingredients in gradually (about 2 times) and mix until just combined. Do NOT overmix. It's alright even with a few streaks of flour visible. Add nuts, if using.

Scoop batter into paper muffin cups or greased metal muffin moulds. Fill the cups to about 2/3 full. Spoon topping over each muffin evenly.

Bake for about 20 mins or until toothpick inserted into center of muffin comes out clean (a good rule of thumb is to start checking after the 12 minutes). Cool muffin cups for 30 mins before turning it out. Be careful of the topping dislodging. If using PAPER muffin cups, just cool muffins on wire rack. Itadakimasu~!

Ha! Did you believe I actually only had that for breakfast? I ate almost ten berries and my stomach feels oddly unsatisfied. Don't get me wrong, the hot chocolate was good and rich and bittersweet but something feels weird. Then, my mum reminded of the bread I bought from Four Leaves the previous day.
I ate the bread, cheesy and warmed by the toaster. AHH carbos in my stomach. Awesome.
I guess I'm someone who don't really appreciates the 'thin' breakfast. Anyway, on to the recipe for easy hot cocoa~!

Dedacent hot cocoa
from salty sweets by Christie Matheson
makes 1 serving

3/4 cup milk
1 tbsp plus 1 tsp unsweetened cocoa powder
2 teaspoons packed light brown sugar
Pinch of salt *Just a little
1 drop of vanilla extract

fleur de sel for garnish

1) Bring milk to a simmer in a small saucepan over medium heat.
2) In a small bowl, stir together the cocoa powder, brown sugar, and salt. Stir 2 tsps of hot milk into the cocoa mixture to make a smooth paste. (I used more milk here.)
3) Transfer the cocoa paste to the saucepan with the remaining milk and let simmer for 2 minutes over very low heat, making sure it doesnt boil. Remove from heat and add vanilla.
4) Pour into a mug and sprinkle with a few flakes of fleur de sel. (I didn't do this.) Serve immediately.

*do not reduce the amount of sugar needed. i reduced the amount and my drink turned out a bit bitter for my tastes.