Last week I managed to score a last-minute dentist appointment Monday morning (yay for cancellations!). Unfortunately, I scheduled said appointment with my dentist up in Baltimore (I'm too lazy to look for a new dentist). And now that the dentist isn't walking distance from my apartment, but instead a good 1 1/2 drive away, I asked Josh's parents if I could stay at their place Sunday night to make the Monday morning drive a bit an hour shorter.
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Of course I didn't realize I'd have drunken noodles left for breakfast the next day, so I still wanted to show up prepared. Plus I always like to bring a treat with me when I visit Josh's parents to share the vegan love as much as I can. For this visit I made a small batch of blueberry muffins. I followed Chocolate Covered Katie's recipe for a single-serving blueberry muffin, so I actually had to quadruple the recipe to get the eight I ended up with. (My muffins were a bit on the small side to stretch to eight. If you wanted really big muffins you'd probably end up with five or six.)
I've made these muffins before with mixed success, but I knew that they would be a hit this time if I did it right. They really are best made with coconut oil, with the applesauce version declared to be "gross". Since I had leftover Thai food, I ate one little muffin at breakfast and then snagged another to go for a snack the next day. I left the other six behind for Josh's parents. And though I left before they got to sample them, the muffins were definitely a win in my book ... Hopefully they agreed!
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