cookies and muffins

Fear not! I haven’t slacked up on Number 32 from my life list

Blueberry Banana Muffins [with my modifications]


  • 1 cup whole-wheat flour (spooned and leveled) [i only had white flour]
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 2 ripe bananas (about 1 pound) [I added a third banana that was cut into chunks instead of mushed]
  • 1/3 cup reduced-fat (2 percent) milk
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen blueberries [I used about 1.5-2 cups of fresh berries]
  • [I added about a tablespoon of blackstrap molasses and about 2 tablespoons of flax seeds]


  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Vegan Oatmeal Raisin Cookies (Someone at work made modified a Crisco recipe to make it vegan, and everyone raved about the results. I thought I’d give them a try.)


  • 3/4 cup Spectrum Organic Butter Flavor Shortening [I could only find regular vegetable shortening at my local organic market. I used about 1/2 cup vegetable shortening and 1/4 cup coconut shortening.]
  • 1 1/4 cups firmly packed brown sugar
  • 1/4 cup Applesauce [or whatever other egg substitute you prefer]
  • 1/3 cup soy milk [I used almond milk]
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Flour [I used whole wheat flour]
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins [I used somewhere between 1 1/2 and 2]


  1.  HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray. 
  2.  BEAT shortening, brown sugar, applesauce, soy milk and vanilla in large bowl at medium speed of electric mixer until well blended.
  3.  COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats and raisins. Drop by rounded tablespoonfuls two inches apart onto prepared baking sheets.
  4.  BAKE 12 minutes or until lightly browned. Cool two minutes on baking sheet. Remove to wire rack to cool.


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