Blueberry Muffins from Chatelaine Magazine

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I grabbed this recipe from the May 2012 issue of Chatelaine. I have to say, they turned out NOTHING like the picture,and you can’t really taste the orange…however they’re quite moist and very tasty!

What You’ll Need

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp orange zest
  • 2 cups fresh or frozen blueberries
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/2 cup brown sugar
  • 6 tbsp canola oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla

How To Put It Together

They said to put the oven rack in the top third of the oven. I just left it in the middle. Preheat your oven to 400F. Put paper liners in your muffin tins
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Combine the first 7 ingredients in a large bowl.Toss blueberries in the flour. This helps prevent them from sinking to the bottom of your muffin. In another bowl, combine the rest of the ingredients. If it looks a little lumpy, that’s okay – you don’t want to over mix.
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Add your wet ingredients into your dry ingredients. Mix well, but again, don’t over mix. Fill your muffin cups to the top. The recipe in Chatelaine said it made 18 muffins, but I found it made 16. They said to bake for 12-14 minutes, however in my oven it was more like 20.

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Spicy Scrambled Eggs

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A different twist on normal scrambled eggs. I would have supplied a photo, but frankly, when I make scrambled eggs they taste better than they look.

What You’ll Need

  • 1 tsp margarine
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup mushrooms, sliced
  • 1/2 cup bell peppers, chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs
  • splash of milk
  • Frank’s Red Hot (to your liking)
  • 1 wedge light laughing cow cheese
  • 1 tsp grated Parmesan cheese

How To Put It Together

Add your margarine to a non-stick pan. Add mushrooms and sautee until cooked down. Add peppers and seasoning. Once it’s cooked down, add eggs in a bowl and whisk. Add a splash of milk and as much Frank’s Red Hot as you like. Your eggs will turn a pretty pink colour! Whisk together then add to the pan. Stir eggs around til cooked. When almost done, break up the wedge of cheese over the eggs and mix in. Serve with a sprinkle of grated parmesan cheese.

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