After a week long break down South with family, we are back in Scotland where the grey skies welcomed us with a little drizzling of rain.
Firstly I want to Thank each and every one of you for your kind and encouraging comments on my Words and weeds post. I can't express how touched and Thankful I am for your supportive words, so please accept my simple heart felt Thank you. Regarding meet mangocheeks post, I hope to share more about me as promised later this week. I also have quite a lot to share about the new allotment in Wales, but right now I just want to lull you back sweetly. So here is a Blueberry Muffin recipe.
400g plain flour
2 teaspoons baking powder
60g – 80g caster sugar
125ml vegetable oil
350ml – 450ml soy milk
2 ripe bananas, mashed
2 tablespoons ground flax seed
120g blueberries (fresh or frozen)
Preheat oven to gas mark 4. In a large bowl, stir together the flour, baking powder and sugar. Add the oil, mashed bananas, flax seeds and blueberries. Stir gently to combine together. Spoon into muffin cases and bake for 35 – 40 minutes. Test with a skewer to see if done. Adapted very slightly from How it all Vegan by Tanya Barnard and Sarah Kramer.