I believe the world to be a muffin pan, and there certainly are a lot of muffins here

Blueberry Buttermilk Muffins

2 cups all-purpose flour
1 Tablespoons baking powder
1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoons nutmeg
2 large eggs
1 cup buttermilk
3/4 cup sugar (plus a small measure for topping)
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
1 3/4 cup frozen blueberries

Preheat oven to 400F.

Grease a 12 cup muffin tin or line cups with paper.

In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg.

In a small bowl combine eggs, buttermilk, sugar, oil, and vanilla.

Add the egg mixture to the flour mixture and mix until moistened. Do not overmix.

Fold in the blueberries.

Divide the batter between the muffin cups (fill only to 2/3 full).

Sprinkle liberally with granulated sugar.

Bake for 15 to 20 minutes or until toothpick inserted into the center of the muffin comes out clean.

I did not become a vegetarian for my health, I did it for the health of the chickens

White Chicken Enchiladas

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.

Mix chicken and 1 cup cheese.

Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.

Whisk in flour and cook 1 minute.

Add broth and whisk until smooth.

Allow sauce to thicken.

Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese.

Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

The buffalo isn't as dangerous as everyone makes him out to be. Statistics prove that in the United States more Americans are killed in automobile accidents than are killed by buffalo.

Buffalo Cauliflower Flowerets

1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt and pepper
1 cup water
1 head cauliflower cut down into bite-sized pieces

Hot Sauce:

3 teaspoons of unsalted butter
1/2 cup of your favorite hot sauce
Lime juice (1/2 a lime)
Lemon juice (1 lemon)
3 teaspoons of honey
1 teaspoon orange juice

First, preheat your oven to 450 degrees Fahrenheit. Then line a baking tray with parchment paper or spray it with cooking spray.

In a large mixing bowl, combine all the cauliflower ingredients (except for the cauliflower) together. Stir everything together, and feel free to add more water until the batter is incorporated and thin. After you get a nice consistency, add in the cauliflower. Make sure you coat each cauliflower bite evenly.

Place the coated cauliflower on the baking pan and bake for 20 minutes in the oven.

The crust should be solid when ready.

In the meantime, create the hot sauce by heating a small pot over medium heat. First, add the 3 teaspoons of butter. Then, add the remaining ingredients. Cook until the butter has melted.

Take the cauliflower you and gently pour the hot sauce over it. Mix until it’s coated evenly across each cauliflower bite. Then, place the cauliflower back in the oven for another 20 minutes.