Blueberry Muffins and general food update

Since being back from vacation, I have been pretty busy.  I have a closing that I am working diligently on and have still been putting in too many hours at the jobby job.  I have also been being plan my next trip.  In the beginning of September, I will be meeting my mum and my brother in Las Vegas and we will be heading out to the Grand Canyon and beyond.  It will be another great trip and it is only about a month away.

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.

Veggies with cucumber and dill dressing with soy chicken and country potato salad

 Chocolate strawberry pancakes

Bar B-Que Tempeh

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.

Blueberry Muffins

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.