Octopi!

Still working on my tentacle technique........I WILL get it perfect! 

Gotta love the minis!

I didn't want to shout it out right away, but these yummy minis are VEGAN! I myself am not vegan, but I do love to bake that way. Not only are most recipes absolutely delicious, but they are super easy AND you don't have to fear salmonella when you lick the spoon ;)  These were a hit at a brunch I just attended this weekend, and I'm sure they will be a hit for you too. Enjoy! 

Lola

Vanilla Blueberry Minis 

1 cup Soy or Almond Milk

1 tsp. Apple Cider Vinegar

1 ½ cups All Purpose Flour 

2 Tblsp. Cornstarch

3/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/3 cup Canola or Vegetable Oil

3/4 cup Sugar

1 ½ tsp. Vanilla Extract

24 frozen blueberries

Pre-heat your oven to 350 degrees and line a mini muffin pan with 24 paper liners, set aside. Put the milk in a small bowl and add the vinegar. Wisk it a little and set aside. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Wisk the oil, sugar, and vanilla together with the milk and vinegar mixture, then add it to the large bowl and mix together well. 

Take your batter and put about a teaspoon of it in each mini muffin cup. Add one blueberry to each, setting it in the middle. Don't worry about pushing it down or anything. Take the remaining batter and fill each cup about 3/4 full, making sure to cover the blueberry as much as possible. Transfer to the oven and cook for 13-15 minutes. Allow to cool on a wire rack.