Gotta live dat tourist life, namsayin?

Tomato Bisque (feat. doodles & scrawlin)

CHOWWWDAH.

Deception Pass National Park

Chooz.

Now that everything has slowed down, I'm hoping to finally get some much needed reading in. Got a kindle loaded with new reads, 2 softcovers, and a whole lot of time. Lezzdodiz chiz!

I have a confession: I use boxed muffin mix. 

Allow me to justify...

I am on a college budget, friends - and that goes for money as well as time; I have a limited amount of each. As much as I'd like to try out all the paleo pinterest recipes out there, I just don't have dose dolla$ (or those hours) to go to Whole Foods and get coconut flour and preservative-free vegetable oil. One day I hope to have that luxury, but as of now, good ol' Krusteaz has been able to serve my pocket (and belly) needz. 

To avoid boredom (and shame), I like to put my own twist on the already pre-set ingredients. Case and point: This morning, I made Krusteaz's blueberry muffin mix into a delectable blueberry banana almond muffin extravaganza! Here's how it all went down:

Ingredients:
Makes 12 Standard Muffins

• 1 Box of Krusteaz "Wild Blueberry Supreme Muffin Mix"
• 1/2 Cup Water ***I substituted the 1/2 cup of water with a 1/2 cup of milk to ensure a bit more moisture.
• 1/3 Cup Vegetable Oil
• 3 Eggs
• 2 Tablespoons of Chopped Raw Almonds
• 1 Banana

<<<<<< Step 1 >>>>>>
Heat the oven to 400°F. Lightly grease yo muffin pan. Drain & rinse the blueberries, then set aside.
<<<<<< Step 2 >>>>>>
Stir together water/milk, oil, eggs, and muffin mix until moistened. Gently break apart sections of banana by hand and fold into batter. Then fold blueberries into batter. Fill muffin tray 2/3 full. 
<<<<<< Step 3 >>>>>>
Bake for 17-19 minutes or until light golden brown around the edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.