September 25, 2020
by drplasticpicker
I’m not sure why this morning’s batch of vegan muffins were thus far the best. I think the non-ideal second batch of cornbread where I left huge chunks of baking powder and the kids said it was oddly bitter at times made me more careful this morning. I am also working 1030-730PM, so wanted to spend time this morning doing things for the kids before I left for the day to see all sick kids into the “night clinic.” The “night clinic” is not as late into the night as year past. When I made the recipe this morning, I took it slow and enjoyed the process. I even used the whisk which I never really used before. I doubled the recipe and did replace a cup of white flour for almond flour (we are trying to finish using that). I didn’t have quite enough blueberries (which needed to be used because they were getting to the end) and added a chopped mushy apple. This recipe calls for a “buttermilk” made with soy milk and apple cider vinegar allowed to curdle, and lemon zest. Both I had never done before, and they were fun. The lemon zest was so fragrant, especially at 6AM when I started the recipe
