Well hey there Eggpiers. Long time no see. Well, I guess we never really see you, but it’s been a long time since you’ve seen us. And the reason is… we’re taking a summer break. Not because we have summers off like teachers or Halloween store employees, but because we’re planning on jointly summering in Monaco, and while there is internet access, we won’t be using it. Assuming we don’t forget which casino we lost our passports at (again), we’ll be back with bells on in the fall to finally fulfill our promise of writing the world’s 200,000,000th pumpkin bread recipe. #doinggodswork
Until then, I’ll regale you with this fine whole wheat vegan muffin with mixed berries. It’s a delightful recipe my aunt found on pintrest. Personally, I’ve never been able to navigate pintrest since it seems to be nearly impossible to click on any actual content, but I managed to hand write the recipe from her phone and then proceeded to ignore all of the instructions. Unlike Pintrest I’ll actually tell you how to make this recipe instead of just spamming you with photos. I mean, I’m still spamming people with photos, but that’s on Instagram. It’s
way less equally bad.
Vegan Berry Muffins, recipe adapted from this blog which hasn’t been updated since 2012 (when did my aunt find this on Pintrest? Was Pintrest even around then?) The original recipe used cp. as an abbreviation for cup, which is the same amount of characters. That doesn’t impact the recipe, but I couldn’t get past it.
1 1/3 cups whole wheat flour
1/2 cup sugar
1/3 cup chia seeds or ground flax seeds
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp Vanilla Extract
1 tsp cinnamon
1/3 cup olive oil
2/3 cup almond milk or whatever milk you want to use
3/4 cup mixed berries
Mix the dry ingredients in a large bowl. Wet ingredients in a medium bowl. Mix them together and then fold in berries. Don’t over mix because vegan baked goods feel sad when you mix them too much. Divide between 12 muffin cups and sprinkle with a little bit of sugar. Bake in a 375° oven for about 30 minutes until a toothpick or skewer comes out clean.
Mary Ellen and I expect all of you to make these muffins daily until we get back.