I have to confess something. I have stopped drinking coffee, almost completely. During this insanely hot summer it has been totally impossible to drink anything that’s hotter than 5°C, hence I stopped drinking coffee. And matcha latte. And tea. It has been more than a month since I came back after my vacation, yet I haven’t picked up my old habit of drinking at least one big cup of coffee in the morning.
This has made me realize that our habits are just that – habits. And routines. A lot of things we keep doing just because we’ve been doing them for long enough time. I don’t miss my cup of coffee so I see no reason to start with it again. If I feel like I’m in the mood for coffee, I’ll, of course, drink a cup or two, but this routine-habit-drinking-thing? Nah.
Now that autumn is here and I can finally cover my desk with candles and drink warm drinks, I have started drinking matcha latte again. But, isn’t that a habit too, you might wonder? Well, yes of course it is. But to me, it’s a habit I have for health reasons. I like the taste too, but I started drinking it mainly for health reasons. Liking it is just a bonus I didn’t drink coffee for health reasons, it was 100% habit.
Before the summer months, we used to have a matcha latte with our breakfast, but lately, I’ve been having mine after breakfast, by the computer (with all the candles). This is the most important time of the day since it’s what gets me started. And guess what!? I have a blog post ready for next week where I talk all about my morning routine and how it helps me as a solopreneur and blogger.
Yesterday I had such a busy day with meetings, work, recipe photo shoots, and admin work. I decided to start early, so at 7 am I started baking. I had planned to photograph a recipe for chocolate muffins and I wanted the baking part to be done with. Plus, I got to enjoy a muffin with my morning matcha. No wonder the rest of the day went by smoothly.
Today I want to share this super simple muffin recipe with you guys. They are done in 30 minutes, so it’s perfect for spontaneous visits from friends or family, or when you feel like you need a treat around 3 o’clock in the afternoon. The recipe is 100% vegan so it’s free from eggs and dairy. You can make them glutenfree by using a glutenfree flour mix instead of all-purpose flour. Ok, ready?
75 g vegan margarine
3 dl all-purpose flour
2 1/2 tsp baking powder
3/4 dl cacao
1/2 dl maple syrup
2 1/2 dl plant-based milk
50 g vegan chocolate (optional)
Heat the oven to 190°C
Melt the margarine.
In a baking bowl, combine flour, baking powder, and cacao.
Add maple syrup and plant milk to the melted margarine.
Add the margarine mix to the baking bowl with the dry ingredients and stir to combine.
Chop the chocolate and add to the muffin batter. Stir together.
Place 12 muffin liners in a muffin tin.
Divide the batter between the muffin liners.
Bake in the middle of the oven for 15 minutes.
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