Muffin, Muffin

Muffins = Weekend.

BANANA, BLUEBERRY & WALNUT MUFFINS

Yield 6 to 8, depending on the size of your tin

Preheat the oven to 375 degrees F.

Brush 6 - 8 muffin molds with oil.

DRY MIX  Stir together in a small bowl

1 cup flour (w/w pastry or AP, or unbleached white AP, or gluten free baking mix, or a mix of 3/4 cup flour and 1/2 cup leftover crushed cereal)

1/4 cup sugar of choice

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

WET MIX  Stir together in a large measuring cup

1 overripe banana, mashed

3 T vegetable oil

3/4 cup plant milk or orange juice (or a mix)

1/2 tsp apple cider vinegar

1 1/2 tsp ENERG egg replacer

If available - 1/2 tsp grated lemon or orange zest

POUR the wet mix into the dry mix; stir to combine.  Add more juice or milk if needed.

ADDITIONS  Stir in

1/2 cup frozen blueberries (or other frozen or chopped fresh fruit)

DIVIDE the batter into 6 muffin molds.

OPTIONAL TOPPINGS  Sprinkle with 

Chopped walnuts or other nuts 

Ground cinnamon or other ground spice

BAKE 20 minutes.

EAT.