At the risk of repeating myself; this week has been really busy! I had a particularly bad day on Thursday, which was completely turned around when I got an email telling me I'd been accepted to volunteer at Food Blogger Connect. Food Blogger Connect is a 3 day international food blogging conference which aims to promote community and creativity. I am over the moon to be a part of the event this year and I know I will learn a huge amount. Sophie and Hannah are also volunteering so it is looking like it will be a brilliant weekend.
After that news on Thursday, I got some good news on Friday too. The lovely people at DotComGiftShop emailed to let me know I'd been included in their favourite cake blogs. Hurrah!
Yesterday Mark and I went to our friends house for food in the evening, so I made a couple of different breads to take along. I will blog the recipe next weekend - it's really easy and doesn't involve yeast or kneading. I am also hoping to do my first giveaway next week, so keep your eyes peeled!
Is there anything better for breakfast than cake? The answer is always NO! I love it when you can legitimately eat cake for breakfast. These are really easy and can be whipped up pretty quickly if you find you fancy them on a whim! There is just a hint of coffee so you are still able to taste the banana and the cake is packed with chocolate chips. The original recipe stops there, but I love a streusel topping so thought it would be the perfect addition.
This recipe will make 20 small muffins and is adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
For the Streusel
55g unsalted butter, room temperature
80g plain flour
80g light brown sugar
Pinch of salt
For the Muffins
5 small very ripe bananas
100g caster sugar
55g light brown sugar
115g unsalted butter, melted
1 large free range organic egg
180g plain flour
2 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 teaspoon salt
100g dark chocolate chips
1. Preheat the oven to 180 degrees C and line a cupcake tin with cases (or grease the pan with butter if you'd prefer not to use cases).
2. To make the streusel topping, place the butter, flour, brown sugar and salt into a bowl and mix or rub between your fingers until it resembles breadcrumbs. Set aside until ready to use.
3. In a medium bowl mash the bananas and then stir in the sugars, melted butter, milk and egg.
4. In another bowl mix the flour, espresso powder, baking powder and salt. Then make a well in the middle of the dry ingredients, pour in the wet and mix until the ingredients come together. Gently fold in the chocolate chips.
5. Spoon into the cases (or pan) until 3/4 full. Top each muffin with a tablespoon of struesel mix, pressing gently into the batter. Bake in the preheated oven for 20 minutes, until a skewer comes out clean.
6. Allow to cool in the pan for 10 minutes and transfer to a cooling rack. These are best eaten whilst warm so don't let them get too cool!
I am very happy to be ditching my usual breakfast of porridge, in order to take one of these to work tomorrow!