Wild-Blueberry Yogurt Muffin, with Spiced Lentil Patties

The muffin is from the same batter as the mini-cake whose photo I posted recently (Jan.27), and the lentil patties are among the last of the Supper with Michelle's recipe that I had frozen (photo from Jan. 24). I spread a little coconut oil on the muffin, and somehow, that really brought out the muffin's flavor and sweetness. I squeezed a few drops of fresh lemon juice on the lentil patties. Doing this brought a tropical and Mediterranean feel to a day that's been cold and snowy! 

Supper with Michelle Website, Spiced Lentil Patties 

Supper with Michelle Facebook

Amazon Website, Mom's Big Book of Baking

Spiced Lentil Patties 

These are based on a recipe from Supper with Michelle of last Oct. 16. The main difference was that I didn't use any egg, so this is vegan. She suggested freezing them uncooked, to help them later keep their shape, and also handling them as little as possible when cooking. It worked! Actually, I froze them for several weeks, rather than a few hours as in the recipe, before cooking, and that worked out well, too. Yummy! 

Supper with Michelle Website, Spiced Lentil Patties 

Supper with Michelle Facebook