Hi Friend, Join me as I restock my homestead kitchen and do some meal prep for the week. This always saves me so much time! We'll be making breakfast for the family, some lunch for me and a healthy snack.

Thanks for watching,
Kelsey

Making bread for the month in one day :
   • How to make a MONTH of BREAD items in...  

Blueberry Muffin Recipe

Ingredients:
2 eggs
8 tablespoons avocado oil
¾ cup organic oat milk with a splash of apple cider vinegar
¾ cup raw honey
2¼ cups glutenfree flour blend(i used bobs red mill)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups fresh blueberries

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F and line a muffin tin with paper liners or grease the muffin cups.

2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, avocado oil, almond milk with apple cider vinegar, and raw honey until well combined.

3. Mix the Dry Ingredients: In a separate bowl, combine the glutenfree flour blend, baking powder, baking soda, and salt.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.

5. Add Blueberries: Gently fold in the fresh blueberries until evenly distributed throughout the batter.

6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

7. Bake: Bake in the preheated oven for 1822 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Remove from tin and allow to cool on a cooling rack.

Quiche Base:
12 eggs
1 cup milk
1 cup cheese
1.5 cups add ins of choice
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder

bake at 375 for 2530 minutes or until center is set.

Salmon glaze:
3 tbsp maple syrup
1 tbsp brown sugar
1 tbsp paprika
1 tbsp chili powder
pinch salt

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#homemaking #homestead #pantrychallenge #mealprep #kitchenrestock