cappuccino muffins |

I’m a mess.

Be careful: if this is the first thing I feel to say, well, you’re in trouble. Or maybe the beginning of something is just overestimated and it doesn’t matter whatever I say.

If you have been following me in the past two years – What? This is the first post! – you’ve seen this blog changed all the time. It has been written in so many different styles I ended up being confused about my own identity (no, this is not true, I’m perfectly aware I’m a serial procrastinator with a problem with scheduling and an “ambition for perfection” disorder).

It took me over two years to bear nothing is gonna be perfect and I can’t give up or change everything every time something is not like I wanted it to be. I’ve even stopped blogging for a very long while, because I thought all this imperfection wasn’t going to be my life dream. Then, as I was shooting some gummy bears, I had this charming epiphany that told me, in short: “Cindy, you do want to do this every day of your life.”.

cappuccino muffins |

That’s why I’m back, and with no filters and all my enthusiasm that will probably fade away slowly when I’m gonna realize once more that the world doesn’t need another food blogger. Damn it, I don’t even like food blogs, what am I doing?

The fact is I’m a pastry chef, but I also love writing and shooting photos. A bakery is too small for me. And even if I know Cindy’s Bakery Tales won’t pay the bills, I need to do this, for my heart’s sake. I have a lot of passions. And I like all of them – I’m also into crochet and DIY, and drawing and, recently, watercolors. I’ve spent my teenage and first adulthood thinking I was wrong because of this – nobody can like so many things, I had to choose – but that’s not what I want. I won’t choose.

And if I need babysitting to pay the bills, it’s fine as long as I can do this every day. Or almost.

I know I could keep this all for myself. I’m probably too shy for sharing a little bit of me with the world and I’m a total crap with socials. But somewhere deep inside of my mess, I think somebody out there (who probably doesn’t know this blog exists) may benefit from my posts, whether he/she needs company in finding his/her place in the world or just need a good recipe. If so, leave a comment, please, let me know my art isn’t useless.

But now, as you expected a recipe from me, well, here it is.

To be honest, this one has no much history, it’s just one good recipe I’ve chosen because I’ve already talked too much, I can’t tell another story. Yes, because desserts have stories too.

Oh, well, just enjoy it.

[ P.S. This is an easy peasy recipe, which means that you don’t need any particular experience in baking in order to bake it. ]

cappuccino muffins |


Ingredients for about 24 medium-sized muffins:

• 300 g flour
• 15 g baking powder
• 150 g sugar
• 1 pinch of salt
• 100 g coffee
• 100 g milk (vegetable milk if you need it to be dairy free)
• 4 eggs
• 150 g sunflower or peanut oil
• chocolate flakes (optional)


Preheat the oven to 180-210° C.

Sieve flour and baking powder in a bowl, add sugar and salt. Stir and make a hole in the center.

Put coffee, milk, eggs and oil into a blender and blend into a smoothie.

Drop the smoothie into the hole and beat with a whisk or a fork, incorporating flour into the smoothie and being careful not to form lumps.

Spoon into muffin cases, filling them for three-quarters full.

Drop chocolate flakes on the top (so they become mokaccino muffins) and bake for about 15 minutes. The toothpick test will tell you when they’re ready.

See? Easy peasy.

Why do I have to blend the liquids? Can’t I just whisk them?

Blending ingredients instead of just whisking them together will incorporate air in your batter, which helps creating the perfect texture to your muffins. Moreover, you’ll do less effort.

cappuccino muffins |