2C. flour
1/2c oat. flour
1 T flax
2 1/2 tsp. baking powder
1C. sugar
1/4 tsp. salt
1C. buttermilk
2 eggs, beaten
1 butter stick, melted
pint blueberries
1/2 C. walnuts
1/2 tsp. cinnamon
Mix dry ingredient on a paper plate. In a large bowl, mix buttermilk, eggs and melted butter. Add dry ingredients and mix until combined. Fold in blueberries and walnuts. Fill muffin tins 3/4 full. Sprinkle top of muffins with sugar. Bake at 400 degrees for 18-20 minutes. Muffins will be done when toothpick inserted comes out clean. Enjoy!
Ingredients
Potatoes
5-6 small red potatoes
1 small sweet potato, peeled and cut in cubes
1 pkt Lipton dry vegetable soup mix
1 T olive oil
Other
1 stalk celery, diced
1/3 green pepper, diced
1/3 orange pepper, diced
1/3 onion, diced
3 hard boiled eggs, sliced
Vinaigrette
1/4 cup olive oil
2 T red wine vinegar
1 tsp Dijon mustard
2 T chopped fresh parsley
kosher salt and ground black pepper
Directions
In a large Ziploc bag, mix potatoes with the seasoning packet and olive oil. Then grill over medium heat until fork tender. Let cool.
Mix up vinaigrette while the potatoes are grilling and cooling. Once the potatoes are cool, mix them with the other ingredients and vinaigrette. Chill in fridge for at least 1 hour before serving.
ingredients
1 can red bean drained and rinsed
1can black bean drained and rinsed
1celery stalk thinly sliced
1 pint grape tomatoes
1/4 C. pickle relish
1/2 small onion finely minced
1/2 C. Italian salad dressing
mix together 1hr in fridge
