And, I get this question a lot but people always ask me if I cook still. The answer is yes. I love cooking and it has become a part of me. I can't live and eat without cooking but I have found quicker ways to do things and improvise on the spot. I will try and share my tips =)
These blueberry muffins are super yummy. I actually like them MORE than regular blueberry muffins because they taste totally delicious but are a lot healthier and easier to make. I don't have to bring the butter to room temperature and I can practically mix everything with a regular fork so I don't have as many dishes to wash. Another thing I have challenged myself to do... cook without making as many dirty dishes! I got this recipe from GP's cookbook which I adore still.
Makes 1 dozen muffins
1/2 cup vegetable oil
1/2 cup soy milk
1/2 cup real Vermont maple syrup
1/4 cup light agave nectar
1 cup white spelt flour
1 cup whole spelt flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 1/2 cups fresh blueberries (I used frozen and thawed them)
How to Make
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with papers.
Mix wet ingredients together, stir in the dry ingredients, and fold in the blueberries. Divide among the muffin cups and bake 'til a toothpick tests clean and the muffins are golden brown, 25 to 30 minutes. Let them cool before eating.
To thaw the blueberries quickly, I used a glass container and microwaved the blueberries 30 seconds at a time (tossing in between every time interval). Make sure not to overheat the blueberries! You want them to be room temperature when you add them into the batter. I also used a strainer to remove all the berry water before adding them to the batter.
They are the perfect thing to eat to start off your morning! Especially Monday mornings. The only downside to this recipe was that the ingredients were quite expensive for simple blueberry muffins. Definitely don't let any of the muffins go to waste.