Chocolate Chip Pumpkin muffins

Having chocolate for breakfast is a treat. And when you're 3 the only way to request chocolate for breakfast is to ask for it in the form of pumpkin chocolate chip muffins. I make these with some frequency because Rutabaga requests them, and I rationalize that they are a delivery method for pumpkin. I am a big fan of recipes from the Post Punk Kitchen. Her recipes are vegan, yet made with real ingredients, not just soy replacements for other ingredients. We make The Best Pumpkin Muffins.

My edits to the recipe are to reduce the sugar to a scant 1/3 cup and to delete the nutmeg. I also use vanilla oat milk instead of soy milk.

Lime Blueberry Muffins

Some of those blueberries we picked went into the freezer, and some became delicious Lime Blueberry Muffins. I adapted this recipe from Wilson Farms by Lynne Wilson.

Lime Blueberry Muffins

Ingredients:
3 c flour + 1 T
1/2 c sugar
5 t baking powder
2 pinches of salt
8 T vegan butter, softened to the point of melting, + 1T for buttering the muffin tins
2 eggs
1 T vanilla
1 cup oat vanilla milk
1 lime - zest and juice
2 cups blueberries
1 T cinnamon sugar (1 T sugar mixed 1/4 t cinnamon)

Directions:
Preheat oven to 400 degrees. Mix 3 c flour, sugar, baking powder and salt in a large bowl. Zest the full lime. Juice the lime. In a separate bowl mix the 8T of butter, eggs, vanilla, oat milk, lime zest and lime juice. Mix the wet ingredients into the dry ingredients and mix until the flour is no longer visible. Toss the blueberries with 1 T of flour, then add the floured blueberries to the batter. Butter the muffin tin. Spoon the muffin batter into the tins, until approximately 2/3 full. Top each muffin with a light dusting of the cinnamon sugar. Bake for 20 minutes. Enjoy!

Yield: 16 muffins

Note: The lime is more of a hint than a strong flavor in this version of the recipe. The lime flavor could be amped up by adding another lime and likely an additional 1/4 c flour to balance the additional liquid.