Are you feeling blue?

Good Morning guys!!!! It's freezing today. It snowed a crap-load last night. I would've cracked up if we were snowed in, but unfortunately, we're not. I do have some fun news for you guys though. Today is the first day of my DrNatura Cleanse. Have you heard of this before? My therapist told me about it because I've had digestive problems ever since I was a baby. It was pretty expensive, but that really didn't matter haha I just had to get it!!! It's vegan, too, which is always a plus. It's supposed to rid your body of all the toxins that you take in on a daily basis. The first month is the Colonix program and the second month is the Toxinout program. I won't EVER post disgusting bathroom pictures on here, but if you want to see them, then you're just nasty haha

But I won't leave you hanging there. I have a splendid and funky muffin recipe for you today. I found my inspiration recipe on eat me, delicious. I just love all the muffins she makes. These ones are some of my favorites, but I guess I say that about practically every muffin I make- they are also gluten-free. I was just in the mood to make blue muffins. I know there's no such thing as a blue food, but I just had to do it. I made two recipe attempts. The first was a blueberry corn muffin which was good, but I knew I could do better. The next was a blue raspberry muffin and I just loved them. I would feed these to my kids if I had any because kids always love blue raspberry shit... at least I did haha and still do.

Here's the recipe:

Blue Raspberry Muffins
1/2 cup soy milk
1 cup quick or rolled oats
1/2 cup sorghum flour
1/4 cup millet flour
1/4 cup tapioca flour
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tbsp flax seeds
2 tbsp water
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1/4 cup turbinado raw sugar
1 cup frozen blueberries
1/2 cup freeze-dried, dried, or fresh raspberries
approx. 1/3 raspberry jelly (depending on how many muffins you make)

Directions: Preheat oven to 400F. Prepare muffin tins with non-stick cooking spray or cupcake liners. Make the flax eggs by combined the flax seeds and water in a cup. Stir together and let stand until it thickens.

In a medium bowl, stir together milk, applesauce, vanilla, sugar, and flax eggs. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. In the microwave, nuke 1/2 cup blueberries for 30 seconds. Using a stand mixture, hand mixer, or blender, puree the 1/2 cup warm blueberries. It can be messy so I'd use a blender. Add the puree to the milk/sugar mixture and stir through. Add the wet mixture to the dry mixture and fold together. Stir in the 1/2 cup of frozen blueberries and the raspberries. Fill the muffin cups half way with batter, add 2-3 tsp of jelly on top, and then fill the rest with the muffin batter. Bake for 13-15 minutes or until a toothpick comes out clean.