Wednesday morning muffins! Instead of baking last night after dinner, I simply measured all of the dry ingredients into an empty yogurt container; measured the brown sugar and ground flax seed into a large mixing bowl, and set out on the counter all of the other nonperishable ingredients.
While the oven was heating, I pulled together the batter and scooped it to make nine muffins and one mini loaf. The high temperature - 375°- gives these beautiful domed tops.
I used my spiced apple sauce quinoa muffin recipe, substituting 3/4 cup of just-picked blueberries for 1/2 cup of applesauce; I increased the oil by 2 tablespoons.
Cheat code: Mix dry ingredients the night before; measure or at least take out whatever other non-perishable ingredients you can.
Also, I use compostable parchment muffin liners, which make cleanup a snap