I have been working on some photos of the flat, and they are coming soon, but first I want to talk about something slightly hellish, and how I made it more bearable. Commuting. Oh man, just saying the word gives me a shiver of dread. Somewhere between boredom and light sleep deprivation I ended up being one of those people I would generally judge. Being on a train before 7am, meant that slowly I ended up transferring my morning routine to the hour and a half I was confined to that metal tube. Now that I have moved, I am grateful every day that I don’t have that journey taking up four hours of my day and hundreds of my pounds. Emptying out my handbag I realised what an arsenal of commuting essentials I had built up and thought it would be fun to share my accumulated travelling tips.
A KINDLE/APP/BOOK – I did so much reading on that train! one of my favourites was Julia Child’s My Life In France, it makes me want to book a trip to Paris tomorrow whilst simultaneously whipping up baguettes and beurre blanc.
COMMUTING SHOES AND SPARE SOCKS – I have friends who mock my love of commuting shoes, a pair of comfy trainers that can handle jogging between platforms and British weather (nothings perfect so keep some emergency socks!). My beloved ballet flats just don’t cut the mustard. I have been wearing my trusty converse, but I love these black nikes that I have seen popping up around London.
PASHMINA – I love my pashminas and have built up quite the collection over the years, but I have never been so enamored as when I was commuting. It turned into an impromptu pillow when I was so tired I could barely keep my eyes open and a blanket when the train turned up the air conditioning to icey.
LUSH’S A BREATH OF FRESH AIR – Air conditioning skin is not my friend, this brilliant (and travel sized) bottle has seen me through my fair share of flights and long journeys. A quick spritz and your skin feels so much better.
A BIG HANDBAG – where else are you going to store all this stuff? I love this one from Zara (and it’s on sale!).
TRAVEL CUPS/MUGS AND DECENT TUPPERWEAR – I have never gone wrong with sistema tubs and I love that they are BPA free, that they come in handy sizes and that they transported my breakfast without it getting damaged. I could not have survived without my Thermos travel mug of coffee in the morning.
Breakfast is the most important meal of the day, but actually my least favourite. Unless I am gorging myself on buttery pastries or slabs of bacon I have little to no interest. Unfortunately I am not one of those people who can survive the morning on coffee alone. Whilst my preferred breakfasts when at home is slugging back a large glass of green juice or a kale filled smoothie, neither were something I could face the prospect of that early in the morning. In a last ditch attempt to stop my addiction to early morning peanut butter and jam sandwiches I whipped up a bunch of these vegan apple and raspberry muffins. Adding raspberries is an excellent way to use up any that are slightly past their best and adds a pleasing tang to each bite. Because of the tart fruit I would recommend using a slightly sweeter apple, which is why I plumped for golden delicious. Using apple puree as a base for these muffins makes them incredibly moist and moreish. Each batch makes enough for a week of breakfasts, plus an extra one for Mondays, because, they are the worse!
Previously on BAKE
2 golden delicious apples
35ml olive oil
70g caster sugar
125g plain flour
½ tsp ground vanilla extract
½ tsp bicarbonate of soda
a small handful of raspberries
- Preheat the oven to 108C, line a muffin tin with paper cases.
- Peel and core the apples. Cut into small cubes and put in a small sauce pan with a couple of tablespoons of water.
- Cook over a medium heat stirring regularly for about 15 minutes until the apples have broken down into a chunky sauce.
- Add the oil and vanilla extract to the apple until they become almost mixed together. I found that they separated quite quickly so you want to add give them a last quick stir before you add the dry ingredients.
- In a separate bowl mix together the flour, sugar, and bicarbonate of soda.
- Add the dry ingredient mix to the wet and stir until just combined. Add the raspberries and give the mix one last quick stir to distribute them evenly
- Divide the batter between the six cases and sprinkle the remaining oats over the evenly over the top.
- Bake in the middle of the oven for about 25 minutes until golden brown on top and an inserted skewer comes out almost clean. You might find that there are a few damp crumbs on the skewer as this is quite a moist muffin but there should only be a couple, not a fine covering over the skewer.
- Leave to cool before eating.