We finish our 58th village which has been hosted in a social centre not far from lake Nakuru and prepare ourselves for a long drive to Tanzania the next day. Equipped with an extra batch of Madeleine’s Apple Crunch Muffins and a flask of coffee we commence a 500+ km journey at 5am from Nakuru to Moshi in Tanzania, very close to the base of the majestic Mount Kilimanjaro.
We are spending a week in Tanzania as I’ve been invited to teach on the East African Diploma of Tropical Medicine. It is a beautiful place and when the clouds clear the snow topped peak of Mount Kilimanjaro can be seen.
As I run in the coolness of the morning, a vervet monkey jumps in front of us, we run down a dusty track and across a bridge across a bouldering river, up the other side we reach the brow of the hill. Kilimanjaro stands majestically in stillness behind rows and rows of coffee and banana trees. Not bad for a morning run eh?!
There was no doubt that on Andrew’s day off we had to a local coffee tour, we can’t hide from our love of daily fresh coffee and our self confessed status as coffee snobs (and addicts?)! Lucas, much like his parent’s looks forward to his mid morning cappuccinos (frothy milk). We were off up the slopes of Kilimanjaro amongst banana and coffee trees on a coffee tour!
We hadn’t quite anticipated how much Lucas would enjoy it with endless coffee beans to play with, pick, peel, wash, dry, remove inner skins, roast, grind, filter and drink the end result – a stunning, fresh (very strong) coffee.
We have a busy week coming up, Andrew has to go back to the UK for 3 days for an important development with the Peek smartphone project (more later!) and on the same day, John arrives, the bakery consultant from Canada. Lots to do! Thankfully on the way back down we stopped at the coffee union to stock up on a lovely local coffee to see us through this busy period, 5kg should be enough!
Apple Oat Crunch Muffins: makes 12
For the topping:
50g porridge oats
50g demerara sugar
50g plain flour
50g unsalted butter
250g flour (can mix plain and whole meal)
2 tsp baking powder
Grated zest of one lemon
150g unsalted butter, diced
2 medium eggs
1 eating apple peeled and chopped
- Heat oven to 190°C. Make the crumble topping first. Blend all together with finger tips.
- To make the muffin, pour the flour, oats baking powder and lemon zest into a mixing bowl and mix together thoroughly with a wooden spoon.
- Gently melt the butter in a pan, leave to cool. Beat the eggs and the milk together.
- Add the milk and butter to four mixture and stir to combine.
- Spoon the mixture into the muffin cases and sprinkle with the topping.
- Cook in the oven for 25-30mins.
The coffee tour: