Brown Sugar Muffins

½ c butter

1 c brown sugar

1 egg

1 c milk

1 t vanilla

2 c flour

1 t baking soda

¼ t salt

Bake at 375 for 15 minutes.

Blueberry Muffins

Mix:

2 c flour

½ c sugar

1 T baking powder

½ t salt

Whisk together:

¾ c milk

1 egg

1/3 cup oil

Add wet to dry, do not overmix (about 10 strokes). Add 1 c or more of blueberries. Divide into 12 muffin tins and bake at 400 for 20 min.

Or use blackberries, or rhubarb. (If rhubarb, top with sugar)

Waffles

2 cups flour
1scoop vanilla protein powder
4 tsp baking powder
1/2 tsp salt
2 eggs
2 1/4 c milk
4 T melted butter

Sift together dry ingredients, set aside.

Separate the eggs. Whip the white till stiff, then stir in the yolks. Add remaining wet ingredients, then mix in the dry ingredients.

Makes 6-8 Belgian style/size waffles.

How to keep berries from going moldy

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.

Basic Crepes

1/2 tsp salt

1 tbsp sugar

3 eggs

1 1/2 cups milk

2 tbsp melted butter

1 cup all-purpose flour

Combine salt, sugar, eggs, milk, & butter and blend until smooth. Add flour, blend until smooth. Let batter chill in fridge for at least 3 minutes. Then pour about 1/8 cup of batter into a non-stick pan. Cook until edges are brown (medium heat)

From Julie Nybo