I am missing out this week on Foodie Friends Friday.
Do you know why?
Because I live in Ohio.
To get involved this week I was suppose to
experiment with Daiya Vegan Cheese.
But my location threw a sock in the fan.
Or should I say fun?
I would have had to drive 3-4 hours just to purchase this cheese.
Don't get me wrong....you all are well worth the drive,
but my pocketbook would have disagreed with me
with gas prices being so high.
But don't worry I'll......
you can still participate in Foodie Friends Friday if you visit the
She will have everything you need, set up, and ready to go.
So, instead of pouting like a child (and believe me I am just a little),
I am going to bring you this recipe.
Mozzarella/Apple Mini Muffins.
And don't pay any attention to the misspelling
of mozzarella in the photos.....
The cat distracted me.
That's my story and I'm sticking to it!
So, to keep things consistent,
and I love consistency....I'm going to spell it the way
it is suppose to be spelled (due to the cat).
M A Z Z A R E L L A
To share a little truth with you,
I have been out of flour for about a month and a half.
OH MY WORD!
How can a blogger be out of flour for so long?
Well, we learn to improvise.
High Heels and Grills was my savior for this recipe.
It calls for Bisquick, not flour.....HA!
Mazzarella/Apple Mini Muffins
1 1/2 c. Bisquick
3/4 c. buttermilk (I used 3/4 c. unsweetened Almond Breeze and a little under a TBS of lemon juice)
3 TBS. sugar
1/4 tsp. vanilla
1/2 of a peeled and shredded Fuji apple
1 c. shredded mazzarella cheese (some for sprinkling on the tops)
Preheat oven to 425 degrees F. and grease a mini muffin pan (I sprayed with Pam).
Stir together all ingredients in a medium bowl, until smooth.
Fill each muffin hole until about 2/3 full.
Bake for 8-12 minutes. Keep an eye on the minis and test with wooden pick for completion.
The red line under mazzarella got on my nerves (thanks to the cat.....)
I found these to be better the next day, but they were good warm too.