BLUEBERRY BREAKFAST MUFFINS FOR TWO

Here’s a tasty breakfast on the go. Just screw on the lid and you’re out the door with a fresh blueberry muffin at your side.

INGREDIENTS

    1/4 cup unbleached all-purpose flour

    2 tablespoons quick-cooking oats

    2 teaspoons evaporated cane sugar

    1/8 teaspoon ground cinnamon

    1/4 teaspoon baking powder

    sprinkle of salt

    1/4 cup non-dairy milk of choice mixed with 1/8 teaspoon mild vinegar

    1 tablespoon plus 1 teaspoon mild vegetable oil

    1/4 teaspoon vanilla extract

    3 tablespoons fresh blueberries

    Makes 2 muffins

DIRECTIONS

      Preheat the oven to 350°F. Lightly grease and flour 2 half-pint canning jars and place on a rimmed baking sheet.

      In a small bowl, whisk together the flour, oats, sugar, cinnamon, baking powder, and salt. Make a well in the middle and add the milk (mixed with vinegar), oil, and vanilla. Stir until just combined and gently fold in the blueberries.

      Divide the batter between the 2 jars and bake for 15 to 19 minutes, until golden and a toothpick inserted in the center comes out clean.

      Let cool on a wire rack for 20 minutes before serving.