We are going on vacation this next week (P.S. : I'm taking a week hiatus!) and I haven't been buying that much food stuff so it doesn't just sit & go bad while we are away. So basically I didn't have much to work with to make these blueberry cupcakes. Also, I didn't want to make cupcakes, I wanted to make more of a muffin.
First, I was out of eggs, but had some egg replacer left over from trying to cook egg-free for Matts brother. Second, I only had white flour (left over from making play-doh), which I always try to sub out for whole wheat, so I was stuck with that precessed white stuff. Third, I had a 1/2 cup of apple sauce left in a jar in the fridge that I wanted to incorporate & I didn't want to use too much sugar, so I tried adding just the applesauce and syrup. While that gave them a yummy taste, it made them really moist and I still ended up adding a little sugar.
Blueberry & syrup muffin ingredients:
1/2 cup applesauce
1/4 cup syrup
1 tbsp vanilla
1 tsp baking soda
1 cup flour
2 tbsp sugar
2 egg whites, or egg replacer
1/2 cup blueberries
Directions: Mix all ingredients, pour into greased pan, bake in 350 degree oven for 15-20 mins.
This was my first sewing project with my new (hand-me-down-from-my-mother-in-law) sewing machine. I made a flag banner-- at least I'm pretty sure that's what it's called. It is pretty messy, but it was a good project for fiddling around with the new machine and making something easy & whimsy.
Now we're off to Leavenworth, Washington for another family adventure! Hope you all have a good weekend & week!