My baby sister is a university graduate! How this has been allowed to happen I truly don’t know. I am pretty sure I was just at her grade eight graduation last summer. I don’t know who allowed her to grow up so quickly, but I certainly intend to have a talk with them very soon.
The weather unfortunately didn’t work in our favour (who doesn’t love pouring rain and howling winds on a beautiful June day?) but it didn’t matter because look at those smiling faces! My little sister has worked so hard these past four years, working multiple part-time jobs on top of her studies and still managed to graduate with honours on the dean’s list. No big deal. I could not be more proud of the intelligent, independent, strong young woman she has grown up to be.
Just showing off our dresses in my parent’s living room. She got hers on her month long trip through Europe . . . I got mine at Winners, not quite as exciting an origin story but at least we both looked cute!
Now if you are going to sit through a graduation you need to bring snacks. Not that listening to multiple speeches and watching hundreds of kids you aren’t related to walk across a stage isn’t scintillating at all times, it’s just that graduations tend to be very long. So come prepared!
I brought these to munch on during the long day. I made sure to bring enough for me, my parents and my sister all to have a snack!
They are blueberry corn muffins with just a hint of lemon. Light and fluffy with the punch of blueberry. They are a great snack or breakfast muffin! And they can tide your family over until you get to your dinner reservations!
Congratulations to my wonderful beautiful little sister!
1 cup all purpose flour
1 cup cornmeal
1 tbl baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup vegetable oil
3/4 cup soy milk
2 tbl soy yogurt (I used vanilla)
1 tsp vanilla extract
Finely grated zest of one lemon
1 1/4 cup blueberries (fresh or frozen)
Preheat oven to 400
Sift together flour, cornmeal, baking powder, salt and sugar
In a separate bowl whisk together the vegetable oil, soy milk, soy yogurt, and lemon zest
Add the wet to the dry and mix together until just combined
Add the blueberries to the batter and gently fold them in
TIP: Toss the blueberries in flour before adding them to the batter (especially if you are using frozen blueberries) it keeps your muffins from turning purple!