Place non-stick parchment liners into muffin tins. Add a few slices of almonds and a few fresh blueberries on the bottom of each. Whisk together 1/2 C canola oil, 2 eggs, and (oops, no cow's milk in the house) 1 C soy milk. Blend in the box of "DownEast Blueberry Muffin Mix". Add a few more berries if you like. Use an ice cream disher to portion out into the muffin tin liners. Top with a bit more of almond slices and some crunchy Demerara sugar. Bake as per box directions, until golden and toothpick test clean. I tend to make muffins after dinner. It's a quick and easy dessert, and a good to go breakfast for the next day. Hey, Muffie, thanks for sharing- PJH

• Reply