Perfect Vegan Cupcake (high altitude)

I've adapted sea-level recipes for dairy-free, egg-free cupcakes before, but they usually end up sunken and stuck to the muffin tin (or stuck to the paper liners, even worse). So, I went on a hunt for a really good cupcake/muffin that would work at high altitude. (I'm not sure what separates a cupcake from a muffin. I've reduced the sugar from the original cupcake recipe, bringing these dangerously close to muffin territory.) These can be frosted for dessert, or filled with power ingredients like nuts and raisins to make a breakfast or snack. Most recently, with autumn on its way and apples falling from the trees, I made these with apple chunks and walnuts, cinnamon and allspice, and brown sugar instead of white. It tasted like fall and it was delicious.

Whole Wheat Crepes

With the chickens popping out 4-6 eggs every day, we look for ways to use them up. I'm not the biggest fan of straight-up cooked eggs, but I love to make crepes, high-altitude popovers, and German pancakes, all of which use a lot of eggs with a little flour. This crepe recipe uses 4 eggs, fills the whole blender, and makes delicious crepes to last a week. Cook them all up at once and store in a baggie in the fridge.