Oatmeal-Apple Muffins

We usually have a nice Sunday breakfast. So I decided to add some muffins on the table. Of course, the leftovers did not go wasted later that day.

Pre-heat the oven to 360F (182C)

1 cup (130 g) organic (gluten-free) oatmeal

2/3 cup (160 ml) organic orange juice

2 organic apples, chopped

1/4 cup (30 g) (dairy-free) organic butter, melted

little organic honey

2 organic beaten eggs

chopped organic nuts of your choice

olive oil spray

optional: add other dried fruit, raisins, etc.

1. Grease the muffin pan with the oil spray or use muffin liners.

2. Mix the oatmeal and organic juice, rest for 5 minutes.

3. Mix the butter, honey, and eggs in the oatmeal.

4. Fold in the apples and nuts and another optional ingredients.

5. Fill each muffin cup with about 2/3 full.

6. Bake for 30 minutes. Check with a toothpick inserted.

7. Transfer to a wire rack.

8. They can be frozen for three months. Reheat in the microwave for 20-30 seconds.

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Spinach-Sweet Potato Egg Bites

These can be made the night before. Serve cold, heated in the microwave, or 2 minutes in the oven. Save a few for a snack.

Makes 12

Preheat the oven to 350F (175C)

1/2 tsp. (2,5 g) each: black pepper, Himalayan salt, marjoram, parsley, and paprika

olive oil spray

8 organic eggs

1/2 cup (120 ml) (dairy-free) yogurt

1/2 cup (65 g) each organic: grated sweet potato and chopped spinach

top with sliced organic green onions

optional organic chopped:

• onion
• bell pepper
• (dairy-free) cheese
• tomato
• ham
• zucchini
• garlic

1. Combine the spices in a bowl.

2. Grease or spray two 6-cup muffin tins

3. Whisk the eggs and yogurt with half of the spices.

3. Add the rest of the spices and any optional items to the sweet potatoes. Mix.

4. Fill the muffin tins.

5. Add some chopped spinach.

6. Pour the egg mixture into the tins.

7. Bake for 18-20 minutes.

8. Sprinkle some chopped green onions on each one.

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Blueberry Chia Smoothie

Here is a quick smoothie for breakfast, lunch, or snack. Blueberries are full of nutrients, help lower blood pressure, prevent heat disease, improve memory, aid in exercise recovery, and so much more!

Makes one glass

Use organic produces:

1 frozen banana

1/2 cup (65 g) blueberries

1 Tbs. (15 g) each: chia seeds and nut butter

1/2 cup (120 ml) coconut water 

1/2 cup (120) plain kefir, (dairy-free) milk or yogurt

optional: 

• cinnamon
• hemp seeds

1. Add all the ingredients in a blender, pulse until smooth to your taste.

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Is It Cornbread or Pumpkin Muffin?

Both! Autumn is here, and the fields are full of pumpkins. Well, you can get them at the grocery stories or open market. But, it is more fun to hunt out your own, special pumpkin and bring it home to crave eat. Then too, canned pumpkin works better in this recipe.

Make 12 muffins

Preheat the oven to 400F (200C) (gas 6)

1 can organic puréed pumpkin

1 cup (240 ml) (dairy-free ) milk

1/4 cup + 2 Tbs. (175 g) organic honey

1/4 cup (30 g) organic sugar

2 organic eggs

1 1/4 cups (190 g) organic yellow cornmeal

3/4 cup (95 g) (gluten-free) flour

1 Tbs. (15 g) non-aluminum baking powder

1/2 tsp. (2,5 g) baking soda

3/4 tsp. (105 g) sea salt

1 tsp. (5 ml) cinnamon

1/4 (1,2 ml) each: nutmeg and cloves

1 tsp. (5 ml) non-imitation vanilla extract

4 Tbs. (60 g) (dairy-free) organic butter, melted

optionals chopped

• nuts
• chocolate
• dried fruit(s)
• pumpkin spice instead of the cinnamon, nutmeg, and cloves

1. Spray the 12-cup muffin tin with cooking spray or use muffin paper cups.

2. Whisk together the pumpkin purée, milk, honey, vanilla extract, sugar, and eggs

3. In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, spices, and/or optional(s).

4. Add the wet ingredients and the melted butter to the dry. Do not over-mix.

5. Spoon the batter into the muffin tin.

6. Bake 20-23 minutes until the tops are golden brown.

7. Let them cool about 10 minutes.

8. Place them on a rake to cook longer.

9. They are tastier when warm.

10. They can be frozen in an airtight container up to 3 months. (That is if you have any left over by the end of the day!)

 (a) Reheat (but not overheat) in a 

• preheated 350F (175C) over, wrap muffins in aluminum foil until hot
• by itself or in the muffin paper cup, in the microwave for 3-45 seconds

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

2 Tbsp. (30 ml) dairy-free organic butter

1 organic chopped onion

1 Tbsp. (15 g) ginger

1 tsp. (2 g): turmeric, cumin, and coriander

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

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Korean Zucchini Pancakes or Fritters

Zucchini is in season. This quick and easy dish to so delicious. Make these for a snack, an appetizer, or a light meal!

호박부침(Korean)

/hobak huchim/

Makes 12 fritters or 

2 medium size pancakes

A. Mixture:

1 medium large organic zucchini, shredded (or 2 cups shredded zucchini)
1 tsp. (5 g) sea salt
1 organic scallion, finely sliced
1 organic clove garlic, finely minced
½ tsp. (2,5 g) ground black pepper
1-3 tsp. gochugaru (고추가루) (very hot Korean chile flake; optional) or mix of paprika and cayenne pepper to taste

1 Tbsp. soy sauce or gluten-free liquid aminos
1 tsp. sesame oil
1 organic egg, lightly beaten
1 ½ cups (195 g) (gluten-free) flour
olive oil for frying

B. Dipping sauce: Combine all the ingredients in a small bowl.

2 Tbsp. soy sauce or liquid aminos
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. organic sugar
pinch of gochugaru (optional)
pinch of sesame seeds (optional)

일 /il/ 1. Add the shredded zucchini and salt into a mixing bow, stir, massage, then lightly squeeze out the liquid.

이 /ee/ 2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce/liquid aminos, sesame oil, and egg. 

삼 /sam/ 3. Stir in the flour, sit for 10-15 minutes. It can be covered and refrigerated.

사 /sa/ 4. Heat the oil in a large skillet over medium heat.

for fritter:
오 /oh/ 5. Pour about 1/2 inch (12 mm) of oil or for a softer fritter use just a drizzle of oil.

for pancake:

오 /oh/ 5. Scoop a spoonful of batter, about 1/3 cup-1/2  (45-65 g).

               
육 /yook/ 6. Cook until crispy and golden brown, about 3-5 minutes on each side.

칠 /chil/ 7. Drain each fritter or pancake on a plate lined with a paper towel.

팔 /pal/ 8. Serve with the dipping sauce.

Try some other Korean dishes:

Kimchi, Potatoes, and Eggs: https://www.blogger.com/blog/post/edit/4757368533685219635/1137338026520759096

Kimchi Dishes: https://www.blogger.com/blog/post/edit/4757368533685219635/4667515486656032968

Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries: https://www.blogger.com/blog/post/edit/4757368533685219635/6644540066229079887

Korean Chicken and Bean Salad: https://www.blogger.com/blog/post/edit/4757368533685219635/2221872262910862416

Homemade Kimchi: https://www.blogger.com/blog/post/edit/4757368533685219635/6105328711088614163

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Carrot Cake Cookies

 My brother loves carrot cake. I decided to make cookies for the holidays.-Mike

Makes 18 cookies

Preheat the oven to 350F (175C)

Double the recipe and save some for another day.

3/4 cup (95 g) each: (GF) flour and organic brown sugar

1/2 tsp. (2,5 g) baking soda

1/4 tsp. (1,2 g) salt

1 Tbs. (15 g) ground flaxseed

2 tsp. (4 g) cinnamon

1/2 tsp. (1 g) each ground: cloves and nutmeg

1/3 cup (80 ml) olive oil

1 organic egg

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each organic: grated carrots and old-fashioned rolled oats

1/4 cup (30 g) each organic: raisins, walnuts or pecans, and shredded coconut

optional: (DF) cream cheese icing 

1. In a small bowl, combine flour, baking soda, salt, flaxseed, cinnamon, nutmeg, and cloves.

2. In a medium bowl, whisk the brown sugar, oil, egg, and vanilla extract.

3. Stir in flour mixture, a little at a time.

4. Follow in the carrots and oats.

5. Stir in coconut, raisins, and nuts.

6. Drop by tablespoons onto parchment-lined baking sheet.

7. Bake 9-10 minutes. Do not over back.

8. Cool completely on wire rack before serving.

9. Spread optional icing on top.

10. If there are any leftovers, store in an airtight container. 

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Vegan Queso Dip

Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer. 

Salsa de queso vegano (Spanish)

Makes 2 cups (260 g)

1 cup (130 g) organic sunflower seeds

1 cup (240 ml) boiling water

1/4 cup (60 ml) organic lemon juice

2 organic garlic cloves, peeled and minced

1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)

1/2 cup (65 g) nutritional yeast (GF) (substitutions*)

1 tsp. (2 g) each: chili powder, ground cumin, and onion powder

garnish:

• 1 Tbs. (15 g) chopped cilantro or parsley leaves
• sliced jalapeños 

uno 1. Use a blender to chop the sunflower seeds.

dos 2. Let it set in boiling water for 10 minutes.

tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.

 (a) If it is too thick, add boiling water for desired consistency.

cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.

cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.

seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).

*Substitute nutritional yeast:

• brewer's yeast
• yeast extract
• soy sauce (not GF)
• liquid aminos (GF)
• coconut aminos
• chopped cashews
• dried or friend onion flakes
• dried mushrooms
• white miso paste
• chickpea flour
• vegan Parmesan cheese

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Toast from the past

I remember having cinnamon toast as a snack. I thought I just add this to our list for those who have not enjoyed this treat or a step back in memory lane.-Mike

You can measure out ingredients and make a mixture, but really just

1. Toasted (gluten-free) organic bread.

2. (dairy-free organic) Butter the toast.

3. Sprinkle on organic brown sugar and cinnamon.

Enjoy the Memories~

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Ceviche

It is also spelled "ceviche, ceviche, or sebiche", a Peruvian and Ecuadorian seafood dish, typically made from fresh raw fish cured in fresh citrus juices. The name comes for the indigenous people of Peru, in the Quechuan language siwichi "fresh tender fish". It might even date back as early as two thousand years ago!

My first encounter with this dish was when I was visiting Cuba with my brother, his daughter, and my sister. We had it more than one time.-Mike

Since it is made of raw fish, this recipe used cooked shrimp instead.

Serves 8

as an appetizer, snack, side-dish, entrée...

~Need stainless-steel, enamel-coated, or glass bowls, so the metal does not react with the lemon and lime.~

1 pound (455 g) wild cooked shrimp, cut into bite-size pieces

2 organic lemons

2 organic limes

4 Tbs. (60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) organic honey

1 cup (130 g) diced peeled organic cucumber

1/2 cup (65 g) chopped red onions

1 organic mango, peeled and diced

1 cup (130 g) organic diced tomatoes

1 organic avocado, chopped

chopped cilantro or parsley leaves

1/4 cup (60 ml) olive oil

ground black pepper to taste

optional: 2 serrano chiles, seeded and chopped

1. In a bowl, mix the shrimp, lemon, lime, and orange juice. 

2. Stir in the cucumber, onion, mango, and chiles.

3. Refrigerate for an hour.

4. Stir in the tomatoes, avocados, chopped cilantro/parsley, oil, and a pinch of salt.

5. Mix and let stand at room temperature for 30 minutes.

6. Garnish with cilantro or parsley leaves.

7. Serve by itself, with (gluten-diary free) tortilla chips, lettuce leavers, sweet potato, (dairy-free) hard cheese, (gluten-free) flatbread, etc.

 (a) as a side-dish with tostadas, rice, on a bed of lettuce, or grilled beef

8. Leftovers are not recommened or about 2 days in the refrigerator, but the texture will change. 

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Spicy Lemon-Garlic Hummus with Mushrooms

Hummus is an appetizer dip or spread on bread. In the West, it is often served as a snack or appetizer. There is as many different recipes and ingredients as kitchens and countries found in the Middle East.

Hummus (Arabic: حُمُّص /ḥummuṣ/ "chickpeas")

(Arabic) حمص بالليمون و الثوم و الفطر

/hims biallaymun w althawm w alfitr/

Makes 2-3 cups (260-390 g)

1 can organic chickpeas (15 oz./430 g) save the liquid

4-6 Tbs. (60-90 ml) chickpea liquid, chill

1 tsp. (5 g) organic lemon zest

4 minced organic garlic cloves

1/2 cup (65 g) organic tahini

olive oil

1/2-1 tsp. (1-2 g) ground cumin, cayenne pepper, and nutmeg or more to taste

1 tsp. (5 g0 baking soda (makes a smooth hummus)

lemon-garlic mushrooms*

garnishes:

olive oil

organic lemon zest

parleys

cayenne peper

~Arabic (Egyptain)~

وا َحـِد /waahid/ ١ 1. Blend in a blender: chickpeas, lemon juice, lemon zest, tahini, cumin, chili, and backing soda.

إتنين /‘itneen/ ٢ 2. Add 4-5 Tbs. (60-75 ml) of chickpea liquid as needed.

تـَلا َتـَة /talaata/ ٣ 3. Pout into a dish.

أربـَعـَة /‘arbaAa/ ٤ 4. Drizzle olive oil. 

خـَمسـَة /Kamsa/ ٥ 5. Add lemon-garlic mushrooms.

سـِتّـَة /sitta/ ٦ 6. Add any garnishes.

*lemon-garlic mushrooms

pound (455 g) organic mushrooms 

2 Tbs. (30 ml) olive oil

4 crushed organic garlic cloves

1 tsp. (5 g) chopped or grated ginger

1/4 cup (60 ml) organic lemon

2 Tbs. (30 g) organic honey

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1/2-1 tsp. (1-2 g) chili flakes

1 organic spring onion for garnish

1. Mix together the lemon juice, soy sauce/liquid aminos, and honey.

2. Heat the oil over medium-high heat.

3. Sauté the mushrooms for a minute.

4. Add the garlic for a few seconds.

5. Pour in the lemon sauce, cook about a minute more.

 (a) Keep some of the liquid in the pan, if you like.

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Chickpea "Meatballs"

Chickpeas (also called garbaño beans) are packed with nutrients, proteins, and fiber. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. They are important in Mediterranean, Middle Eastern, and Indian cuisines. 

Makes 12-16 meatballs

Preheat the oven to 400F (200C)

gluten-free: Maybe use tarmai in meatballs and liquid aminos in the sauce or vice versa.

A. "meatballs":

1 pound (455 g) organic chickpeas, drained and rinsed

1 1/2 cups (200 g) dry couscous or gluten-free quinoa

1/2 organic red onion

3 organic garlic cloves

1-2 tsp. (2-4 g) each: paprika and parsley

1 Tbs. (15 ml) soy sauce or gluten-dairy free: liquid aminos or tamari

black pepper

1. Add the couscous/quinao in a bowl, cover with hot water. 

 (a) Place a towel and plate over the bowl.

2. Let it set for 5-10 minutes until soft and fluffy.

3. Place the chickpeas, onion, garlic, herbs, liquid sauce in a food processor. Pulse until it becomes mushy.

4. Roll the mixture into 12-16 balls with your hands.

5. Bake for 15 minutes, turn them over, and back another 15 minutes, until lightly browned and crispy.

B. sauce:

4 Tbs. (60 ml) hot sauce or less to taste

2 Tbs. (30 ml) soy sauce or gluten-dairy free: liquid aminos or tamari

2 Tbs. (30 g) organic brown sugar

1 Tbs. (15 g) cornstarch

2 Tbs. (30 ml) water

1. Heat the ingredients in a frying pan over medium heat, simmer 5 minutes.

C. Add the meatballs to the frying pan, coat each one, warm a few minutes.

D. Serve garnished with cut chives.

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Edamame Snack

Edamame is an immature soybean in the pod, found in East Asian cuisines. The pods are boiled, steamed, or raw when they are outside the pods. It is called in Japanese むきめめ /muki-me-me/ "peeling".

Soybeans were first cultivated in China some 7 000 years ago. "Edamame" term dates from the year 1275, when a Japanese monk wrote a thank you note.

枝豆スナック (Japanese)

/eda:-ma-me: sna-ku:/ 

枝豆 "stem beans"

毛豆 (Chinese)

/mao-dou/ "fur peas bean/

Serves 4

pound (500 g) frozen edamame beans 

4 garlic cloves, minced

1 Tbs. (15 g) ginger

1 Tbs. (15 ml) each: organic maple syrup and sesame oil

2 Tbs. (30 ml) each: soy sauce (or gluten-free liquid aminos) and sriracha

1 tsp. (5 ml) organic lemon juice

一 Sauté the sesame oil, garlic and ginger in a pan at medium low heat until golden brown.

二 Add the sriracha, soy sauce/liquid aminos, maple syrup, and lemon juice, mix.

三 Add the edamame beans, toss, and cook until heated through, about 5-10 minutes.

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Greek Meat Patties

 Make ahead of time, freeze if you like, ready for a quick lunch or snack. Add some Greek vegetable dishes* and you have dinner.

Μικρά μπιφτέκια κρέατος (Greek)

/  biftékia kréatos/

lit. Small meat burgers

Serves 4

Preheat the oven to 450F (175C)

10 ounces (285 g) organic ground sirloin

5 ounces (165 g) organic ground lamb

OR just 1 pound (455 g) of lamb

1/3 cup (45 g) each: (gluten-free) breadcrumbs and grated organic red onion

1 Tbs. (15 ml) each: thyme and mint

1/2 tsp. (2,5 ml) each: allspice, crushed red pepper, black pepper

3 minced organic garlic cloves

1 organic egg, lightly beaten

cooking spray

1/2 cup (120 ml) (dairy-free) organic yogurt

crumbled (dairy-free) feta cheese

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) olive oil

4 cups (120 g) organic spinach

1 1/2 cups (195 g) organic peeled cucumber, sliced thinly

ένα / EN-a/ 1. Combine in a blow: meat, breadcrumbs, and red onions.

δύο /THEE-oh/ 2. Stir in 1 Tbs. (15 ml) mint, thyme, allspice, crushed red pepper, garlic, and egg.

τρία /TREE-a/ 3. Coat the 8 muffin cups with cooking spray and pack meat mixture firmly and evenly.

τέσσερα /TESS-air-uh/ 4. Bake for 7 minutes 

πέντε /PEN-day/ 5. Turn boiler to high; boil 3 minutes (inside temperature of 170F/77C).

έξι /EX-ee/ 6. Combine the yogurt, feta,  1 Tbs. (15 ml) lemon juice, 1 tsp. (5 ml) mint and thyme in a food processor. Pulse 10 times.

εφτά /EF-TA/ 7. Add a Tbs. (15 ml) of lemon juice to a blow, add black pepper and toss with the spinach. Or try the "Fata Salad with Grapes and Mint" below website.

oκτώ /oc-TOH/ 8. Serve salad on the side with the meat patties, topped with the yogurt sauce and sprinkled with paprika.

*Try:

Spicy Herbed Olives: https://veggiefernandezs.blogspot.com/2020/07/spicy-herbed-olives.html

Grilled Asparagus & Feta Salad: https://veggiefernandezs.blogspot.com/2019/03/grilled-asparagus-feta-salad.html

Greek Stewed Okra: https://veggiefernandezs.blogspot.com/2018/03/greek-stewed-okra.html

Roasted Onions with Vinegar and Olive Oil: https://veggiefernandezs.blogspot.com/2018/01/roasted-onions-with-vinegar-and-olive.html

(Greek) Taro Root "Skordalia": https://veggiefernandezs.blogspot.com/2018/01/taro-root-skordalia.html

Feta Salad with Grapes and Mint: https://veggiefernandezs.blogspot.com/2016/09/feta-salad-with-grapes-and-mint.html

Stuffed Grape Leaves (dolmas): https://veggiefernandezs.blogspot.com/2011/04/turkish-dolmas.html

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Zucchini Bread

It is a good way to get more vegetables into kids, plus adults like zucchini bread for breakfast, snack, or as a dessert.

Servers 6

Preheat the oven to 350F (175C)

3/4 cup (180 ml) olive oil

1 3/4 cups (250 g) (gluten-free) flour

1 tsp. (5 ml) ground cinnamon

1/2 tsp. (2,5 ml) each: baking soda and (aluminum-free) baking powder

1/4 tsp. (1,2 ml) nutmeg

2 organic eggs

1/2 cup (65 g) organic brown sugar

1/4 cup (30 g) organic sugar

1 tsp. (5 ml) organic (gluten-free) pure vanilla extract

1/2 pound (225 g) (about 2 small ones) organic zucchini

1 cup (130 g) organic chopped walnuts

optional: organic (dairy-free) butter

1. Line a loaf pan with parchment paper with a little overhang on the two long sides. Lightly oil it.

2. Whisk the flour, cinnamon, baking soda and powder, plus the nutmeg.

3. In another bowl, beat the eggs.

4. Add the sugars and oil, continue beating.

5. Mix in the vanilla.

6. Add the dry ingredients and mix together.

7. Grate zucchini and fold into batter with half of the walnuts.

8. Transfer to the loaf pan.

9. Sprinkle the rest of the walnuts on top.

10. Bake for 65-75 minutes until a knife inserted into it comes out clean.

11. Transfer to a cooling rack and cool completely or slightly warmed. 

12. Optional: serve with butter.

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Blueberry Muffins

The muffins are full of berries. They are good for breakfast, lunch, or as a snack. 

Makes a dozen

Preheat oven to 400F (200C)

1 3/4 cups (225 g) (gluten-free) flour

1 tsp. (5 g) baking powder

1/4 tsp. (1,2 g) each: salt and baking soda (also called bicarbonate of soda)

2 organic eggs

1/2 cup (65 g) organic light brown sugar

1 cup (240 ml) buttermilk (dairy-free substitute: 1-2 Tbs./15-30 ml organic lemon juice to a cup of almond milk)

3 Tbs. (45 ml) olive oil

1 tsp. (5 g) organic vanilla extract 

1 1/2 cups (680 g) organic fresh or frozen (not thawed) blueberries

optional: 1 Tbs. (15 g) organic sugar

1. Line a muffin pan with paper liners.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk the eggs, brown sugar, buttermilk, oil, and vanilla.

4. Make a well in the center of the dry ingredients and pour in the wet. Stir until batter is smooth.

5. Add the blueberries and stir.

6. Divide the batter among the muffin cups, sprinkle with the sugar.

7. Bake about 20-25 minutes until they turn golden brown and a toothpick inserted in the center comes out clean.

8. Let them cool in the pan for 10 minutes, then on a wire rack for at least 5 minutes. (If someone does not eat them beforehand🤫)

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