Working on a Saturday, what a dirty word!

Ok since I have lived in China for 2 years and everyone works pretty much every Saturday and it is not un common to work on a Sunday and living in Korea where the work life is similar, since having a small son there is a thing called money which one desperately needs, so now I have no qualms about working on a weekend.
However if I was back in good ol New Zealand working on a weekend is blasphemy, unless your in the retail or food industry, once it hits 5 pm Friday it's offically the weekend. ( My hubby is going to be pleasantly surprised by that fact when we move back theresometime in the future!)

But I digress, working on a Saturday poses one little teeny weeny problem.. Benjamin. Normally cos I work mornings my wee bundle of pooh goes to daycare for about 4 hrs everyday ( my daycare rocks by the way) But they are not open on the weekends.


So I am really thankful to my Mother-in-Law fr being on holiday from Jeju Island, and living about 40 mins drive from our place! She kindly agreed to babysit said bundle of pooh on the morning. So in gratitude I made her some awesome semi healthy muffins ( from a cake recipe) but tweaked the recipe as I didn't have sour cream.. shall I share or be greedy and keep it to my self..

Coffee Cake by Alison & Simon Holt - Meals without Meat
150 g butter                                          1 tsp baking powder
1 cup brown sugar                                1 1/2 tsp baking soda
2Tbsp instant coffee ( I used Irish flavoured)      2 tsp cinnamon
2 eggs                                                    1/2 tsp salt
2 tsp Vanilla                                           1/4 cup walnuts -chopped
2 cups wholemeal flour                           2 Tbsp lemon juice
250 g sour cream * ( I have used both yoghurt and cream cheese as substitutes and both have worked fantastically)
Cream butter an sugar. Add coffee to mixture and beat well.
Add eggs and vanilla and mix till all lovely and smooth
Mix dry ingredients together.
Had half dry ingredients and half sour cream* to buttery goodness, mix then repeat with the other half.
Add nuts and lemon juice at the end, then slap it into a ring tin or a 23 cm paper lined cake tin. Or do what I do and bung it in a well oiled cake tin and any left overs slap them into a muffin tin.
( I used a muffin tin for this)
Bake at 180 for 40-45 min if a cake or 20 mins for muffins.
(Be warned muffins tend to sink in the middle so great for addig a scoop of yummy velvety vanilla ice cream.)