Suitable for both dinner and dessert

Remember that time I said I wasn't a stress eater? As it turns out, I lied. I guess I just forgot what being stressed looked like. This week brought it all back. For those who live in PEI, here is the visual:

one-two vegan punch!

What's In Your Fridge/Cupboard Muffins and Leftover Fruit Crumble

Muffins
Dry:
2 cups of whole wheat flour
1 tsp baking power
1 tsp baking soda
Grate half a cinnamon stick
Grate some nutmeg
Pinch of salt

Wet:
A cup of grated carrot
A cup of grated zucchini
Some grated apple (only "some" cause you ate the rest)
Some olive oil
3/4 cup of maple syrup
Flax as egg replacer
A little vanilla and a little almond extract

Mix, then Add In:
Chopped toasted walnuts
Tons of dried cranberries
Sprinkle a magical brown sugar/oats mixture over the batter once it's in the margarined tin.

20min at 375 should do you fine.

Crumble
Cut up five or six plums and mix em in a casserole dish with the rest of your frozen raspberries (I'm generally unimpressed that my summer crop didn't last me past Sept 10th). Pour in the rest of your maple syrup. Grate some cinnamon and nutmeg over it.
Melt some marge in the micro while you mix together a cup of flour with a cup of brown sugar with a cup of quick oats. Add grated cinnamon and nutmeg. Pour in the melted butter and stir until that business gets clumpy. Spread over the berries and plums.

Shove it in next to the muffins, and when the muffins come out, crank the oven up to 400. Leave in for another 25. Take it out when you notice that the extra liquid from the frozen berries is causing the crumble topping to capsize. Love it for its deviant nature. Put it in a bowl and top it off with a muffin or two. Enjoy. Again and again. Alone or with friends.