Baking, Cooking

Vegan Blueberry Muffins

I was looking around online at different breakfast recipes the other day at work, and this vegan blueberry muffin recipe stood out for two reasons. 1. I love blueberry muffins! 2. How in the world are these things vegan?

I found out that vegan food has no dairy or egg products at all. I was curious as to how the muffins would taste without milk or eggs in them so I printed it out and decided to try it. Turns out they are amazing, so I wanted to share the recipe with you guys.

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 cup refined sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 large banana, mashed
  • 1/2 cup plus a little extra non-dairy milk of your choice (I used vanilla almond milk since that’s all I had)
  • 1 cup fresh or frozen blueberries (If you use frozen make sure you thaw them out before adding them in)

Instructions

  1. Preheat your oven to 400 degrees F. Then grease 12 muffin cups or line them with muffin liners.
  2. Combine all your dry ingredients into a bowl.
  3. Next combine the oil, mashed banana, and milk. After this is well incorporated fold in the blueberries.
  4. Divide the batter into the muffin cups, about 3/4 full.
  5. Bake for 17-20 minutes. Let cool and enjoy!

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All the dry ingredients…

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Pre-mashed banana.

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Oil, mashed banana, and milk has been added.

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Batter with blueberries folded in.

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Batter distributed in the muffin cups.
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Freshly baked muffins!

 

Enjoy!

 

 

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Chloe's Cottage, Cooking

Meal Prep- Smoothies!

I love a good smoothie for a meal replacement or a quick and healthy snack. However, smoothies aren’t always a “quick” option when you’re having to get the ingredients together. I’ve read blog posts and have watched videos on meal prep and figured why not try that, but with smoothies.

Freezer meals are getting to be pretty popular with a lot of people. They basically spend one day baking the food and then putting them in portioned containers and putting them in the freezer. Then when they want a quick meal, out comes a container and they heat it up and boom! A quick and yummy meal.

First I went and bought some frozen berries, fruit, low fat vanilla yogurt, apple juice, and milk. Next I started to separate the frozen berries and fruits into freezer bags. This way the fruit and berries are already portioned for individual smoothies. After that I put them in the freezer to be used for yummy smoothies!

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I purchased these from the local Dollar Tree.

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So I had already used almost all the strawberries in this so it was mainly blueberries by the time I made the smoothie packs.

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Once again, purchased at Dollar Tree

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This was a pink lady apple and some halo’s I had leftover that I decided to use and try out.

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This was a peach, strawberry, and blueberry smoothie mix.

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A strawberry, blueberry, and banana mix.

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Peach and apple mix.

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Then the small orange and apple mix.

All in all I was able to make 8 smoothie packs! I thought that was pretty good for a start. Now I’m able to grab a pack and put it in the personal blender, add some yogurt, juice, and milk, and enjoy the smoothie. I’ve never tried an apple and orange smoothie so I’ll have to let y’all know how that one turns out. Until next time friends!

Chloe's Cottage, Cooking, Cottage Living, Dutch Oven Cooking, Reenacting

Dutch Oven Creamy Chicken & Rice

I made this dish by taste at the Battle of Pleasant Hill 2016 reenactment. This recipe will yield about 4-6 servings. Possibly 8 if you are serving food to liddles as well :).

2 cups instant rice

2 cans chicken (I got the light and dark chicken)

1 chicken bouillon cube

1 can of cream of chicken soup (this makes the dish all creamy)

Garlic to taste

Salt and pepper to taste

Fresh rosemary (2-3 small twigs of it)

The first thing you do is heat your water up in your dutch oven over your campfire. This will keep the rice from sticking to your dutch oven while it is cooking. After your water has been brought to a boil remove it from the campfire and set it down on your preparation table.

Pour in the rice and cover with the lid. Let it sit for 15 maybe 20 minutes depending on how soft you want your rice. After that pour in the chicken, chicken bouillon cube, and can of cream of chicken soup.

Put this back on your fire and let it begin to cook down some. Add a little of garlic, salt, and pepper. Put the lid on and let it sit on the fire for another 10-20 minutes stirring occasionally. (During this time the ladies and I were impatient and began to set the table.)

About 5 minutes before you take it off the fire put the twigs of rosemary on and cover with the lid. Once it is done cooking remove from the fire, open the lid, and take out the rosemary.

You can either let it sit for a few minutes or begin to serve it as soon as it comes off. Enjoy!