The food in the last week have been minimal. I have been too busy catching up to do much innovating cooking. I have just been pumping out the classics.
Chocolate strawberry pancakes
I did make some blueberry muffins and realized that to my surprised, I have never posted my recipe. Let me say it again, I am not a good baker. This is an easy fool proof recipe that even a potato-head baker like me can pull off. Oh...and I don't skimp on the blueberries.
2 cups of flour
2 cups of blueberries
1 cup of sugar
1/2 cup of applesauce
1/2 cup of non-dairy milk (almond or oat is great)
1/4 cup of vegan margarine
1 tablespoon of baking powder
1 teaspoon of vanilla
1/2 teaspoon of salt
Pre-heat the oven at 350 degrees.
In a large mixing bowl, combine all dry ingredients and the blueberries. Adding the blueberries with the dry ingredients will prevent them from all falling into the bottoms of the muffins as they bake. Then add all wet ingredients and mix well
Line a muffin pan with the proper sized paper cups. Then spoon an even amount of batter into each cup. Bake for 35 minutes until the tops begin to brown. Let cool for at least 20 minutes.