(Sorry for the quality of the photos this week. We were experimenting with things and it clearly didn’t work!)
I am beyond excited for the weekend! Technically, it’s already my weekend (squeee!) but I’m excited for Saturday. I’m headed over to Grand Rapids where there just happens to be amazing breweries and a couple vegan restaurants (both entirely vegan and omni/vegan combos). There’s just something so great about going to a restaurant and being able to order anything I see on the menu, rather than searching for one vegetarian item.
Even though it’s only like a 2 hour drive, it always seems like such a long trip. Maybe it’s because driving across the middle of Michigan is basically just driving through 2 hours of cornfields with the occasional one stoplight town thrown in. If I’m making the drive, I want to leave super early and get my day’s worth. I’m the kind of person that will never leave the house without breakfast, so I made a batch of these muffins so I can eat in the car and get a jump on my day.
I wanted not just any kind of muffin, but a tall and hearty bakery style muffin. I took my girl Sally‘s advice and baked using multiple temperatures to make these muffins nice and tall. I kept these bad boys vegan so everyone could enjoy. Hope everyone has a great weekend – match a batch of these muffins if you’re on the go or just want a lazy Saturday morning. They’re perfect with a cup of coffee!
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.