Baking is like meditation, I have no doubt about that. When I start to measure the precise ingredients for a cake, I focus on the cake, but nothing else. I only pay attention to baking, I cannot think of other things. There is no space for worrying about the things-to-do list. I am in that moment. This is when baking is not an automatic activity. When it becomes an ordinary action, it looses the capability to keep you in the moment.

We were created so imperfect, we cannot think seriously about something and do something else with our full attention. If you concentrate enough on what you do (bake a cake) it is impossible to brainstorm at the same time. Your attention keeps you in the moment and does not allow your thoughts to be all over. And here we have the famous mindfulness.

You are in your kitchen, in the moment, focusing on the one and only thing which matters right now: bake brownie muffins.

I have made this cake before and the only difference this time is the shape. I wanted to put some coffee cream topping on them. I looks way nicer on muffins than on a huge cake, look:

They turned out really good, everyone loved them. If you want to make brownies, it is possible in muffin forms. If you really pay attention to your muffins, you hit two birds with one stone. You will finish the day with 16 tasty muffins and about 1 hour of mindfulness. So let's try to focus (for real) and bake!

Ingredients

100 g roasted, chopped walnuts (try to go for local, someone must have a walnut tree around you) maybe you have one in the garden?

150 g butter (organic, if it is possible biodynamic, from a local farm)

0,75 dl cacao powder (fairtrade)

3 free-range eggs

1,5 dl sugar (local or fairtrade)

2,5 dl flour (you can find local flour everywhere, the best is freshly stoneground)

0,5 tsp baking powder

salt

Topping

100 ml cream

0,5 tbsp sugar

1 tbsp coffee

Roast the walnuts, chop them, as small as you can. Melt and cool down the butter, sift the cacao in. Mix the flour with salt and baking powder and add it to the cacao-butter mixture. Whisk the eggs with the sugar until smooth, white and creamy. Mix everything together, carefully because of the eggs. Pour the batter into greased-dusted muffinform, and bake them on a 150 degrees for about 25-30 minutes. The brownie doesn’t have to be completely baked when it is done, because it can dry out. So, take them out when you would give an other 5 more minutes to a different cake.

For the topping just whip the cream and add a spoonful of sugar and coffee to it in the end.

When you shaped the coffee cream (using two spoons), you can place them on a plate and put them in the freezer for a bit, before serving. Decorate the muffins with them.