Changing Up the Recipe These lovely lemon-y gluten-free vegan muffins originate from a perfect blueberry-lemon recipe by my friend, Michelle Blackwood at Healthier Steps. I had all the ingredients called for in the recipe except for blueberries (but I have a lot of bags of other berries in my freezer). This is my second unique muffin recipe in the Covid19 baking season. You can see the recipe for Hemp seed Applesauce muffins here. The first batch I baked of this recipe were yummy, but because my muffin cups are large, and not the dainty, regular muffin size, instead of a dozen large muffins, I ended up with a dozen muffins that were more like puffy cookies, if you know what I mean. Muffin tops? It so happens that my hubby and I like a fullsome muffin, one that comes close to popping over the sides, even. And I know from past recipes, that expanding the recipe x2 usually gives me the muffin we love. As is often the case, I find a recipe for something that sounds absolutely deliciou
Living the Green Life