5 happy things:: week 3

Half term has unfortunately reached its inevitable end.. It's been a good one though. Here's my five best bits.

1. I spent a lovely morning with my best friend and her little girl. We've been friends for 20 years and I miss living on each other's doorsteps.

2. Wagamamas. No more needs to be said. We haven't been in so long and our revisit this week was everything I needed.

3. Finding beautiful editions of books I read when I was younger. I'm currently retreading northanger abbey and appreciating it much more than when I first read it.

4. Finding lots of interesting recipes to try. We are home a lot this summer and I'm excited to try out making my own soups and other summery dishes.

5. Birthday plans. My birthday isn't for 3 months but I've already made plans with my family to go to the last night of the proms in the park near our flat. We went last year with friends and I'm looking forward to going with my favourite people.

I hope back to work week has as many high points.

Eats:: healthy(ish) breakfast muffins

Not too long ago, I discovered that I love peanut butter. Not only do I love peanut butter, I love peanut butter and blueberries. It might sound like an odd combo but when you get deliciously tart blueberries and a good, smooth peanut butter, it is honestly divine.

Muffins are marketed as a breakfast food all over the world, but most muffins are full of sugar and fat and are a horrible way to start the day... Now these muffins aren't the best thing in the world for you but as a brunch option or a tasty Sunday breakfast, they're a tasty alternative to a fry up or basket of pastries. 

You will need (to make around 8-10 muffins):

A preheated oven at 180 degrees c

A muffin tray

115g of self-raising flour

2 eggs

50g of soft brown sugar

125g of peanut butter (smooth and natural preferably - whole earth brand is great)

100ml semi-skimmed milk

75g blueberries 

Optional: adorable silicon muffin cases (mine are heart shaped)

There's no real method to these bar combining all the ingredients (except the blueberries) in a bowl, adding more milk if your peanut butter is particularly thick, until you get a dense batter. Then add the blueberries, reserving a few to squish into the top before you bake them. Heap the mix into the cases, the more full the better the muffins will be; squash a few berries into the top of each muffin (these tend to explode and go all oozy in the oven) and then bake them in the oven for 25 minutes or until a skewer inserted in the middle of the biggest muffin comes out clean.

Enjoy with coffee, or tea, or juice. Just enjoy knowing that there's very little sugar and not as much fat as a coffee shop muffin... They're my favourite weekday breakfast treat.