Based on the following recipe. https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
I'm not sure why the baker of that recipe put up one that makes only 8 muffins, there is no 8 muffin tin. If you increase it by 1.5x the portions are all odd. Below is my adaptation.

Muffins:
1 3/4 cups all purpose flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 large eggs
3/4 cup milk of any sort
1 1/2 cup blue berries
1 1/2 teaspoon vanilla extract

Crumb Topping
4 Tablespoons butter, melted
1/3 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon

Line a 12 cup muffin tin with liners. Heat the oven to 350 degree. For the muffin, mix all dry ingredients together. Mix all wet ingredients together. Combine the dry and wet ingredients. Fold in the blue berries. Place into 12 muffin tins.

Make the crumb topping and sprkinkle on top.

Bake at 350 degrees for 25 minutes.

The recipe below is a derivation of the recipe from this website
https://www.fifteenspatulas.com/whole-wheat-pancakes/

1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar or honey
1 cup soy milk
1 egg, lightly beaten
2 tbsp melted dairy free butter
1/2 tsp vanilla extract

Whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl combine egg, milk, butter, vanilla. Whisk wet ingredients into dry ingredients. It will be quite lumpy. Do not overmix as the pancakes become tough. Cook an ice cream scoop full on a buttered hot griddle until small bubbles form. Flip to cook on the other side. Should be golden brown on each side.

Based on a recipe from Sallysbakingaddiction.com (chewy chocolate chip cookies on that website).
NB: Requires overnight refrigeration so plan accordingly

1 1/4 cup flour
1 cup walnuts (run through a blender to make a fine walnut meal/flour)
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
Pinch of salt
1 stick of butter (dairy free butter works well)
3/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 large egg + 1 egg yolk
1 cup chocolate chips

Whisk flour, baking soda, cornstarch, salt in a large bowl. Add in walnuts and mix.
In a medium bowl whisk butter and sugars until all lumps are gone. Add egg + egg yolk. Add vanilla extract, mix.
Pour wet ingredients into dry and mix. Add chocolate chips. This is a very soft, thick dough. Chill at least overnight or up to 3-4 days.
When you are ready to bake, take out of fridge and let it sit for 10 min.
Preheat oven to 325.
Roll into balls about 1 tablespoon that are taller than they are wide. It will be a bit crumbly.
Bake for 12-13 minutes and remove. They will look underdone.

This recipe is from Kingarthurbaking.com (with slight changes). These are yeasty, fluffy, and crisp.

1 1/2 cup lukewarm milk (for dairy free, almond milk works well)
6 tablespoons of butter melted (for dairy free I used Myoko's cultured butter)
2-3 tablespoons honey
Pinch of salt
1 teaspoon vanilla extract
2 large eggs lightly beaten
2 cups flour
1 1/2 teaspoon yeast

Things I plan to do try next time: 1 cup flour, 1 cup oatmeal. Cinnamon instead of oatmeal.

Mix all ingredients in a bowl. It will be a bit lumpy. It will double in size as it sits so pick a bowl large enough. Cover with a towel and let sit at room temp for 1hr or in the fridge overnight. I find it is the best when it has been sitting at room temp for about 3hrs. Heat your waffle iron, butter well. Add 2/3 cup or 3/4 cup batter to the iron as per directions for your waffle iron. It does expand while cooking so don't overfill. Eat immediately.

I never thought I would see the day I could eat quiche again!

The recipe is from here: http://dairyfreecooking.about.com/od/eggs/r/onionquiche.htm

The recipe below is for a basic onion quiche and the amount of filling is overwhelming (I actually had to cook some of it in a separate dish without crust, which tasted great as well). If you want to add other vegetables (which I would highly recommend), I would cut the egg filling amount roughly in half (use 3 eggs and roughly half a block of tofu, use the same amount of nutritional yeast/dehydrated hummus and the same amount of salt as listed below, and cut all other ingredients precisely in half). To incorporate the additional veggies, layer half of the veggies on the crust (step 1 below) and fold the other half into the eggs at the same time you add the onions (step 4 below).

Ingredients

From La Fuji Mama

For the mushroom stock:

7 cups water
1 piece kombu (approximately 12-square inches in size)
1 ounce dried shiitake mushrooms

For the soup:

1/3 cup soy sauce
3 tablespoons mirin
1 teaspoon salt
4 cloves garlic, finely minced
1 rounded tablespoon grated fresh ginger
6 ounces spinach
1 tablespoon toasted sesame oil
10 ounces king trumpet mushrooms, sliced lengthwise
pinch of sea salt
14 ounces extra-firm tofu, cut into 1-inch cubes
2 large carrots, peeled and thinly sliced on the diagonal
2 leeks, cleaned and cut into 1-inch slices on the diagonal
21 ounces fresh udon noodles
1 package enoki mushrooms (approximately 7 ounces), ends trimmed
6 — 8 large eggs (depending on how large you want your servings to be)
shichimi togarashi, to garnish

1. Make the mushroom stock: Place the dried shiitake mushrooms and kombu in a pot with the water. Bring the water almost to a boil and then turn down the heat to maintain a simmer. Simmer for 5 minutes. Remove the pot from the heat and let the stock stand for 3 minutes. Squeeze the mushrooms to release the stock they have soaked up and set the stock aside. Cut off and discard the shiitake stems, then cut an “X” into the top of each mushroom cap and set aside.

2. Prepare the spinach: Bring a large pot of water to a rolling boil and cook the spinach for one minute. Quickly drain the spinach and plunge it into a bowl of cold water. Drain and rinse with cold water until the spinach is completely cold. Squeeze out the water, then cut into 1-inch lengths. Set aside.

3. Prepare the king trumpet mushrooms and tofu: Heat the sesame oil in a saute pan, then add the sliced king trumpet mushrooms and pinch of sea salt. Saute until the mushrooms are cooked through, browned, and starting to become crispy in places. Remove the finished mushrooms to a bowl and set aside. Add the cubed tofu to the pan, adding additional oil as necessary to prevent the tofu from sticking to the pan, and saute until the tofu is browned. Set aside.

4. Make the soup: Mix the mushroom stock, soy sauce, mirin, and salt together in a 4-quart saucepan, then stir in the garlic and ginger.

5. Add the sliced carrots, leeks, and shiitake mushrooms, then bring to a boil over medium heat. Simmer until the carrots are tender.

6. Add the udon noodles, king trumpet mushrooms and tofu, then place the spinach in 5 small bundles on the top. Simmer for 3 minutes.

7. Separate the enoki mushrooms into 5 bundles and place them on top of the soup. Gently crack the eggs, one at a time, into the soup. Cover the pot with a lid, and let simmer for 3 minutes, then turn off the heat and let sit to allow the eggs to finish cooking. Serve hot. Garnish with shichimi togarashi, if desired.

Based on a recipe from Epicurious.com

12 eggs
3-5 tablespoons scallion chopped (or if you want less kick, use chives)
1 1/2 teaspoons spicy brown mustard
~1/2 cup mayo
1 teaspoon apple cider vinegar or white wine vinegar
Paprika to taste
salt and black pepper to taste

Place eggs in cold water and bring to gentle boil. Boil for 6-7 minutes. Let them sit in the water until the water is cool. Drain the water and peel once cool enough to touch.

Slice eggs in half. I toss out the yolk from 2 eggs but you can leave it in if you like to make more stuffing. Place all the yolks in a medium sized bowl. Do this while the yolks are still warm otherwise it's too difficult to make a smooth paste and you get lumpy filling. Add salt, peppers, mayo, brown mustard, vinegar to the yolk. Mash up the yolks into as smooth a paste as possible. You may need to add a touch more mayo based on your taste and texture preferences. Taste for salt and pepper. Once seasoned to your liking, add scallion and mix again. Then add heaping teaspoon fulls to the empty egg while shells. The more filling per egg white the better because all the seasoning and flavor is in the egg yolk mixture.

FYI, if you want to add more of a zing, add more mustard.

Amazing mix of Eastern and Western flavors. This is a clear broth soup so the tomato is not there to flavor the broth but to just be a vegetable. I recommend that the salt, pepper, and lime be done just as they are return and you will be amazed by the transformation in the flavors.

1 shallot, diced
1 bunch green onion, chopped
Ginger (about a 1 inch piece), diced (I prefer mine grated)
1-2 cloves garlic, diced (optional)
1 pack mushrooms, sliced
1 potato (optional), chopped
1 bunch of carrots (or a few hand fulls of baby carrots), chopped
4-5 stalks celery, chopped
1 bunch dill, chopped
1/3-1/2 pack of cherry tomatoes, chopped
1 block tofu (firm), cubed
3 eggs, lightly beaten
1/3-1/2 package fresh angel hair (or if you're lazy 2-3 servings of shells from a box)
Salt and pepper to taste
1 lime
12 cups of water
Fresh sage, rosemary, or thyme (all optional but pick one for an additional flavor)

-In a very large pot, sautee shallots, green onion, ginger, garlic until fragrant, 3-5 minutes. Add mushrooms and sautee until fragrant. Add just 2-3 pinches of salt and pepper. Add potato and carrots and saute for couple of minutes. Add water and bring to a boil. Add celery, dill, tomatoes. Add sage/rosemary/thyme (if using). Add tofu and simmer for 30 minutes. Once the potato is cooked enough, slowly add in eggs and stir while adding so it has the consistency of egg drop soup and not a lump of eggs. Add angel fresh pasta and cook according to package directions*. Taste the broth at this point. Add touch of lime juice and re-taste. Then season with salt at this point. It should be salty just to the point where you might think it's too salty.

*In soups, I prefer not to add the pasta to the soup because I can't stand mushy pasta. I'm a to-the-tooth person. So I will usually cook the pasta separately in a different pot and store it separate from the soup as well. I add the pasta to the soup just at the time of serving it.

Variations: I don't like potatoes so I tried 1/3-1/2 cup of barley. That was quite delicious. Added it at the point where I would have added the potato.

Notes: The recipe actually called for potatoes, but you know how I feel about those. Nice and simple. Taste great with ketchup. I prefer them without onion, but eh.

• Mix all ingredients and placein 1/2 cupfuls into frying pan sprayed with cooking spray. Flatten lightly.
• Fry until golden brown on both  sides. 

So, whenever I make french toast, it comes out subpar. But I absolutely love how this recipe comes out. I also like throwing in a teaspoon of almond extract for a nice variation in taste.



Ingredients:
Directions:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated (stir batter every other time before soaking bread because the cinnamon will settle otherwise). Cook bread on each side until golden brown, on a low heat. Serve hot.