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Adapted from Cookie and Kate’s recipe, which she adapted from the fabulous Smitten Kitchen’s recipe. I took Kate’s muffins, swapped the sugar for some honey (a generous dollop, maybe 1/8 cup), cut the salt to two grinds on my grinder, and swapped the butter for Earth’s Balance vegan butter. Voila. Whole wheat, honey, yogurt, lemon, blueberry muffins. They fill the apartment with the best smell and are perfectly moist and not too crumbly. Mmmmm…

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