I’ve discovered a new phase.
You should know I get these by now 🙂
This time it’s Strawberry Oat Cluster cereal with natural yoghurt. I’d avoided it because most oat cluster cereals at the supermarket contain nuts, which I can’t have.
Why do companies assume everyone wants nuts in their cereal?
The other day I finally found a nut-free option and it’s delicious. I can’t stop eating it. I’m not having scones every day any more — it’s cereal and yoghurt, which is probably much better for me. I like when I have a healthy phase.
The downside is that this cereal seems to be available only at Tesco. We don’t usually shop there; we shop at Sainsbury’s, and every oat cluster cereal there contains nuts.
I shouldn’t complain too much since there are three Tesco stores in Chelmsford, but they’re out of my way when I do my Sainsbury’s shop. So, Sainsbury’s, please stock at least one nut-free oat cluster cereal.
Rant over. I went to my new university yesterday. I’m still undecided about continuing, but I’ll give it a try — maybe until Christmas — and then decide. The course already feels quite different from what I did this year. They’ve mentioned a study trip that’s “advised” but not compulsory. I can’t travel like that: my back, the medication I take, and the fact I transferred universities to be home every day mean I won’t be off gallivanting abroad.
Some student projects the tutor showed me also didn’t seem related to Interior Design. One project was a camera disassembled and displayed as separate components — interesting, but how does that help design a house? The projects feel more commercially or technically focused, and then they show things that seem unrelated, so I’m struggling to understand their direction.
I dislike change and don’t make friends easily, so I’m nervous about being the new girl again. I’m not your typical student: I don’t drink, smoke, or go clubbing. I’m not a recluse, but I’d rather go out for lunch with friends than club. I can count the number of times I’ve been clubbing on one hand and I’m in no rush to go again. A lot of students I meet seem keen on going out drinking, so we don’t have much common ground.
Maybe it’s because I’m already settled in life. I don’t mind having the lifestyle of someone older than most students — I’m happy, and I don’t care if others think I’m boring. I enjoy my life, thank you very much.
So yes, I’ll give the course a go, but I’m not holding out much hope.
The smell of chocolate cheers me up, though, and these double chocolate muffins are so tasty. I hadn’t used this recipe before, but I’ll definitely use it again — they’re moist, soft and almost sticky, just like the shop-bought ones. Here’s the recipe before I drool on the keyboard…
You will need:
> 2 six-hole or 1 twelve-hole English muffin-size tin (deeper than UK cupcake tins)
Makes 12
Recipe from The Baking Book: The Ultimate Baker’s Companion (Good Housekeeping)
Ingredients:
> 125g butter
> 100g plain chocolate (use the best you can afford)
> 225g plain flour
> 1 tsp bicarbonate of soda
> 40g cocoa powder
> 175g caster sugar
> 200g white chocolate chips (or a bar chopped)
> 1 egg
> 200ml milk
> 150g natural yoghurt
> 1 tsp vanilla extract
Method:
> Preheat the oven to 190°C and line your muffin tin.
> Place the butter and plain chocolate in a heatproof bowl and melt. You can melt them over simmering water or in short bursts in the microwave, stirring frequently to avoid burning.
> Set aside to cool slightly.
> Sift the flour, bicarbonate of soda and cocoa together in a stand mixer bowl or a large mixing bowl. Add the caster sugar and white chocolate chips.
> Give it a brief mix just until evenly distributed.
> Whisk the egg, milk, natural yoghurt and vanilla extract together in a jug with a fork.
> Pour the wet ingredients into the dry ingredients, then add the melted chocolate.
> Mix until combined — don’t overmix; muffins should be slightly dense rather than light and fluffy.
> Divide the batter between the muffin cases. You can fill them quite full as the batter doesn’t rise dramatically.
> Bake for 20–25 minutes until risen and a skewer inserted into the centre comes out clean. They should be domed and cracked on top.
> Remove from the tin as soon as possible — they’re hot, so be careful. Removing them quickly helps prevent the paper cases peeling away from the muffins. Cool on a wire rack completely. Store in an airtight container at room temperature for up to three days.
Enjoy 🙂
Entered into Thursday’s Treasures at Recipes For My Boys