In and Out of Season Muffins

I havent blogged any of my baked goods, because frankly I really don't like sweets. I do love the decorating part that comes with making cupcakes or a cake, but the eating part doesn't excite me at all. I also tend to enjoy cooking because it's more season as you go, instead of putting something in the oven and biting your nails for 20 minutes until it comes out. I have also had quite a few baking mishaps, which have discouraged me a bit, but haven't entirely kept me away from a set of muffin tins or a piping bag.
I call this blog in and out of season muffins because obviously blueberries aren't in season right now and cranberries are. I want people to keep in mind that frozen berries are not a negative thing to use when baking at all. It's best to add the berries straight out of the freezer instead of letting them thaw, and allow a couple of extra minutes of baking time. I have messed around with muffin recipes for a bit and finally got confident enough to write this one down as to not forget. I may forget to add sugar or baking soda the next time I make them, but that is another story all together.


Blueberry Vanilla Almond Muffins
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2/3 cup unsweetened vanilla almond milk
2 tsp vanilla extract
1/3 cup orange juice
1/3 cup vegan margarine melted
1 cup blueberries
1 cup raw almond pieces (smash one cup in a a bag with a rolling pin)

- Preheat oven to 375 degrees
-Line muffin trays
-Place dry ingredients (first 4) in a bowl and mix together
-Combine wet ingredients in a bowl and stir together
-Pour wet mix into dry and mix all ingredients together
-Fold in blueberries & almonds
-Fill muffin tins about 1/2-3/4 full, depending on how large you want them
-Bake for 20-24 minutes until a toothpick comes out clean from the center of the muffin


Cranberry Orange Oat Muffins
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup unsweetened vanilla almond milk
2 tsp vanilla extract
3/4 cup orange juice
1/3 + 2tbs cup vegan margarine melted
1/2 cup sugar
1 cup cranberries
1 cup rolled oats

- Preheat oven to 375 degrees
-Line muffin trays
-Place dry ingredients (first 4) in a bowl and mix together
-Combine wet ingredients in a bowl and stir together
-Pour wet mix into dry and mix all ingredients together
-Fold in cranberries & oats
-Fill muffin tins about 1/2-3/4 full, depending on how large you want them
-Bake for 20-24 minutes until a toothpick comes out clean from the center of the muffin

Happy baking...be brave, experiment, and have fun!