An Extravagant Brunch

Last Saturday, I decided to make a delicious brunch. I was inspired by yet another gifty from IIN, gluten-free, wheat-free, sugar-free, dairy-free blueberry maple muffin mix from Purely Elizabeth.


All I needed to add was maple syrup (I used 1/2 of the recommended amount), olive oil, blueberries and vanilla. Easy-peasy. I stuck some blackberries in with the blueberries to make them a little more exotic and I thought about using coconut oil instead of olive oil, but I really wanted the brunch to be niiiiice, so I followed the recipe…

I popped the mini muffins into my ancient oven. (You can’t really tell from this picture, but there are no numbers on the burner dials…they have two settings: inferno and gas leak).

The mini muffins came out perfectly!
Some glamour shots:



To round out our brunch, I made some scrambled eggs (two eggs, two whites each), and bacon, because, as we know, no brunch is complete without bacon! I also sliced up a peach I had lying around.

It was a protein packed, blueberry muffin-y brunch! The muffins were great: they had a very unique taste– maybe it was the chia seeds and millet flour. I used to be some sort of muffin freak (I would eat a dunkin’ donuts reduced fat blueberry muffin every morning before work in the olden days), and I really liked these! I’m not sure if I would buy the mix myself, but I definitely plan on using it as a model for my own healthy blueberry muffins.

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