The other day I got this crazy idea to cross breed Honeyville Lemon Poppy Seed Muffin Mix with Honeyville Wild Blueberry Muffin Mix: and lo and behold Lemon Blueberry Mini Loaves were born! The short story even shorter is, I used the mix from the Lemon Poppy Seed Muffin and the Blueberries from the Blueberry Muffin box.  Easy right?!?!

Pin It

1 box Honeyville Lemon Poppy Seed Muffin Mix (just the powder)
2 Tb. Honeyville Powdered Whole Eggs
1 1/4 cup Water
1 can Blueberries (from Honeyville Wild Blueberry Muffin Mix)

First, drain and rinse the blueberries.  Set aside.  Next, in medium sized mixing bowl, stir together muffin mix, powdered whole eggs, and water. Then, gently fold in the blueberries.  Pour 1 cup of batter into a greased mini loaf pan (you’ll need 3 pans total).  Last, bake mini loaves at 400 degrees for about 30 minutes.

This was such an easy thing to throw together.  It made a great snack after naps and bonus I had leftovers for the next morning too!  You could always use rehydrated Honeyville Freeze Dried Blueberries in the place of the canned version or if blueberries aren’t your thing you could always use rehydrated Honeyville Freeze Dried Raspberries instead. I think that’d be delightful combination.  Don’t worry I am not throwing out the remaining muffin mix and poppy seeds.  I have big plans to make them into muffins with maybe a little splash of almond extract.  I am quite the mad scientist in the kitchen these days!  

What “crazy” concoctions have you come up with in the kitchen lately?

Happy Eating and Experimenting!