Lemon Blueberry Poppyseed Muffins

Yesterday at work, my colleague went to a local scone place to pick up some food for a morning event. They have delicious lemon poppyseed scones there, so I asked her to pick up an extra for me. Unfortunately, they were all out. WHAT THE HECK I say…

Naturally, all I wanted from then on was a lemon poppyseed scone, so on my way home from work, I googled recipes. It was fate that led me to Joy the Baker’s recipe for lemon blueberry poppyseed muffins…

I looked at the recipe, decided it would get me that lemon poppyseed fix I wanted (with blueberries!) and would be far easier/faster. Not only was it easier and faster… But my goodness. I’m sure I ate a quarter of the batter.

The only difference between my recipe and Joy’s, is that I used skim milk and did not make the crumble.

Et, voila! Here you are!

Mini French Toast

One of my favorite breakfast foods ever is French toast – but only if made properly. My preferred breads: day-old French bread or baguette.

This recipe can be used with either french bread or baguette for best results. I found that one baguette made plenty for two people (depending on appetite). In addition, I have never measured my ingredients, so adjust to your taste.

You will need:

-approx 1 cup of milk
– 1 egg
– approx 1.5 tsp of vanilla
– approx 2 tbsp of sugar

Whisk ingredients together, soak bread well, then fry on medium heat.

Serve with real maple syrup.