There is nothing quite as enjoyable as some long weekend musings over a deep cup of coffee, and a muffin or two. Mr Chocolate even indulged me by having a decaf coffee with me, while pretending it was the real deal.

Once we had world politics sorted, discussed the plight of Australian farmers versus big corporations, the annoying-ness of facebook, a spot of fracking thrown in and what we should have for dinner. My mind was let loose on to other matters.

Olive tree in a pot. They look good, but can I make it work given my minimal sun, teeny tiny space and very pale green thumb? It wouldn’t be for ever, but could I keep it happy until we found sunnier pastures down the track?

When does a night time snack turn into an early breakfast?… Just how early can breakfast be?

Tattoos, could you, would you, should you? Is it a pregnancy induced want of mine? I think I’m keen… but then again, maybe it will pass?

Talking birth is a bit like talking religion or politics. Everyone has an opinion and things can get rather heated… aren’t people funny?

How about you? Been musing on anything lately?

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As for the muffins to go with your musings, I saw these delectable little goodies- Cranberry and Crumb Top Muffins, and I wanted to play. Actually most of the things Greg and Katherine make, I want to have a crack at. But the muffins were calling, not in a cranberry kind a way, but in a banana kind a way. Actually the bananas had developed quite a tone on them, noisy buggers. Help, my skin is turning brown, and I really need a focus! Cook with me!

Who am I to ignore a helpless banana on a bench, Banana Crumble Muffins they were to be, (and just quietly… they were kind of  delicious.)

Banana Crumble Muffins

125g softened butter

1 tsp vanilla

1 tsp cinnamon

1/2 tsp cardamom

2 tbls honey

1 beaten egg

3 mashed bananas

2 cups self raising flour (300g)

Mix all ingredients together except flour, then fold that through too. Spoon mixture into lined muffin tray.

Crumble Topping

2 tbsp melted butter

2 tbsp dark muscavado sugar (or regular brown sugar)

2 tbsp plain flour

Mix together and spoon mixture 1/2 tsp at a time over muffins.

Bake at 180C for approximately 30 minutes or until light golden.