I think everyone in the whole world might have had a long week this week. Whether you have kids or not, it just seems that first week of September was a doozy.

Most people I know have kids starting school or heading back after a glorious summer. The chatter around is just how frustrating and exhausting it has been. I don’t feel like adding to the noisy chatter. I should have watched my daughter go off to school for the first time and it is yet another milestone that I get to miss. Death is the gift that just keeps on giving *sigh*. So instead I am going to share some of my week’s highlights.

On Wednesday my son’s Christmas present arrived, hooray! I know what you are all thinking, I am mad, but I like to buy when the sales are on, that way we can have all the things we want instead of having to pick and choose. So when Amazon sent me an email telling me something on my wish list was on sale, I jumped at the chance. I saved 50%, and I spread the cost of Christmas so I don’t feel the pinch in December. Super organised!! I just have to resist playing with it myself for a few more months.

On Thursday my son asked me “Do you have a hairy chest mummy?” and proceeded to pull down my top in front of every parent waiting to get into creche. Slightly embarrassing, but very funny. And Alex seemed a little surprised that I didn’t have a hairy chest “but mummy, daddy has a hairy chest, don’t all parents have one?”

Then on Saturday, we had our first little Ninja class. Sadly it did not go down to well. A little overwhelming I think. Maybe just a tough week, as he started senior Montessori and it was all a little too much perhaps. But Alexander agreed to try again next week, so I am very proud of him.

We did some baking on Saturday afternoon to bring some calm to our week and we had so many giggles and mishaps. I love baking with kids; it is just so innocent and makes life feel really good. We made dark chocolate and berry muffins. However by the time we put them into the oven to bake, there were a lot less chocolate chips and berries in the muffins than usual. What can I say? We both found them just irresistible 🙂

I wish I had kept a diary of all the things Alex has learnt and said along the way. Every week there is just so much to say but but the end of the week, I seem to have forgotten most of them. It just gets more and more amazing every day. I am glad that we still take baths together, and I still stay with him, lying beside him until he falls asleep. These moments are fleeting and before I know it, he won’t want me there with him every step of the way anymore, so I am soaking them up and treasuring them as they happen.

I hope you are all doing ok and looking after yourselves, no matter what your journey. My muffin recipe below will hopefully help bring a smile to your tummies!

DARK CHOCOLATE AND BERRY MUFFINS

• 200 g plain flour
• 160 g self raising flour
• 1.5 tsp baking powder
• 110 g butter
• 200 g golden caster sugar
• 2 large eggs, plus 1 yolk
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 tbsp vanilla bean extract
• 1 cup of milk (full fat)
• 150 g dark chocolate chips
• 75 g blueberries, cut in half
• 75 g frozen raspberries

For the crumb topping (optional):

• 55 g flour
• 45 g gold caster sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 60 g butter, melted

THE HOW

Heat the oven to 200 C. Line a muffin tin with 12 cases and set aside.

Start by making the crumb topping so it has time to combine properly.

For the topping mix the flour, sugar, spices and butter in a small bowl, leave until needed at the end.

For the muffins, in a bowl, seive the flours, baking powder, spices and salt and set aside while you make the wet part.

In another large clean bowl, mix the butter and sugar on medium until light and fluffy.

Next add in the eggs one at a time so not to curdle or be too sloppy. Then finally the last egg yolk.

 

Then add in the vanilla and milk on a slow speed.

Slowly then add the dry ingredients in. But do not over mix, just gently mix until just combined and no pockets of flour exist.

Lastly fold in the berries with a spatula and spoon into the muffin cases.Top with the crumb topping, pressing it in gently so it doen’t crumble after cooking.

Pop into the oven for 5 minutes, then turn down the heat to 180 C for another 15 minutes. To test if the centre is cooked, insert a skewer and if it comes out clean it is ready, if not leave in the oven for another 5 minutes.

Once cooked, leave to cool before serving.