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Blackberry Muffins Recipe Yield:   Makes about 18 muffins. INGREDIENTS 2 1/2 cups all purpose flour 1 Tbsp baking powder 1/2 teaspoon  baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 cup sour cream 1 teaspoon milk 1  cup sugar 8 Tbsp warm melted butter (1 stick) 1 teaspoon vanilla 1 1/2 cups (about 5-6 oz) of  fresh blackberries , cut in half (often available at Trader Joe's, you can use frozen blackberries if fresh are not available, defrost and drain them first.) METHOD 1  Position rack in center of oven.  Preheat oven  to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.) 2  Whisk together the flour, baking powder, baking soda, cinnamon and salt in a  large bowl . 3  In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. 4  Add the wet mixture to the dry mixtu

prep time 10 min  total time 10 min makes 1 what you need 2 Tbsp. Kraft Peanut Butter 1 whole wheat tortilla 1 banana make it SPREAD one side of a whole wheat tortilla with 2 Tbsp. Kraft Peanut Butter. PEEL and place 1 banana on edge of tortilla and roll up tortilla around the banana to form a log. CUT into half inch slices to form coins. nutritional information per serving serving size = 1 recipe Calories 364 Total fat 16 g Saturated fat 2.8 g Sodium 342 mg Carbohydrate 56.1 g Dietary fibre 5.9 g Protein 11.4 g Vitamin A 1 %DV Vitamin C 17 %DV Calcium 4 %DV Iron 16 %DV

Ingredients 140g white self-raising flour 1 tsp soya flour 400ml soya milk vegetable oil, for frying For the topping 2 tbsp vegetable oil 250g button mushrooms 250g cherry tomatoes, halved 2 tbsp soya cream or soya milk large handful pine nuts snipped chives, to serve Method Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combin